Sweet Dumpling Squash
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The Dumpling squash is a small winter variety, and averages four inches in diameter. The size of an extra large apple with a flattened top, it usually weighs less than one pound. The skin is most often white, mottled with green, yellow and orange markings. Bold, scalloped, hollow lobes outline this squash, giving it a miniature pumpkin appearance. The smooth-textured, tender, orange flesh offers a sweet flavor.
The Sweet Dumpling squash is available fall through winter.
All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash has about 100 calories. Deep-colored squashes have the most beta carotene.
Dumpling squash can be difficult to peel and are most often baked or roasted with their skin on. Halve and stuff cavities with meats, cheeses, grains or other vegetables. Add roasted or baked slices to warm, green salads. Dumpling squash pair well with nuts, strong cheeses and dried fruits. Puree cooked flesh and add to steamed rice buns, soups, or combine with mashed potatoes. Dumpling squash are a hard winter variety and keep well at room temperature for weeks.
This variety, also known as sweet Dumpling squash and of the genus Cucurbita pepo, vigorously grows on rather short vines. It takes between ninety and one hundred days for this squash to mature. The plants love a sunny location, a rich well-drained soil and moderate moisture. Dumpling squash requires no curing to store for three to four months.
Recipes that include Sweet Dumpling Squash. One is easiest, three is harder.