Sugar Dumpling Squash with Cashews

Sugar Dumpling Squash with Cashews is a wonderful choice for the fall season and the holidays.  Dumpling Squash have a variegated skin and golden yellow color inside with a sweet flavor.  They make a great addition to your Thanksgiving meal. Several of these place around the dinner table make a great table decoration.

SUGAR DUMPLING SQUASH

Are you familiar with Sugar Dumpling Squash?  They are light yellow, dark green and ridged.  When you purchase your squash, do not store squash in the refrigerator, but store in a warm, dry place like a bowl on your counter top or as a decoration for your dining tables.  The sweeter squash does not store as well as less sweet varieties.  Sugar Dumpling Squash is one of the sweeter ones so will keep for a couple of weeks.

Baked Sugar Dumpling Squash

Sugar Dumpling Squash with Cashews is and easy recipe to make and can be partially made ahead of time.   Split the squash in half, remove the seeds and sprinkle the insides with melted butter and salt and pepper. Place cut side down on prepared baking sheet and bake in oven for about 15 minutes.   To add a delicious touch, cool, slice and peel each half and saute in a pan with butter, maple syrup, and cashews.

After baking in oven, cool the dumpling squash, slice and peel the squash.  You don’t have to saute them right away, save them at this point until you are almost ready to serve dinner.   Fifteen minutes before serving saute the squash slices and cashews in the butter and maple syrup.

Sugar Dumpling Squash with Cashews is a melt in your mouth side dish that the whole family will be happy that you made.  It might become your new traditional dish for the holidays!

Nutrition

Calories

206 cal

Fat

15 g

Carbs

16 g

Protein

4 g

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Linda Omura

Serves 6

206

Sugar Dumpling Squash with Cashews

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

• 3 dumpling squash
• salt pepper
• 1/4 cup melted butter
• 1 cup cashews
• 1/4 cup melted butter
• 1/4 cup maple syrup

Instructions

1. Preheat oven to 350 F.
2. Wash and dry the squash. Cut in half.
3. Scoop and scrape the strings and seeds out of the squash and discard.
4. Rub the insides with 1/4 cup melted butter and sprinkle with salt and pepper.
5. Place face down on a covered baking sheet.
6. Bake for 15 - 20 minutes.
7. Cool and set aside.
8. After cooled, slice the squash into 1/2 inch slices and peel each slice.
9. Melt 1/4 butter and 1/4 cup maple syrup in skillet and add squash slices.
10. Cook 5 minutes on each side on low heat or until tender.
11. Add cashews.
12. Saute for a few minutes and serve.

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SUGAR DUMPLING SQUASH WITH CASHEWS