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Simple Fruit Stuffed Acorn/Sweet Dumpling Squash Cooking Recipes

I have always loved acorn and sweet dumpling squash, even with just a spoonful of brown sugar, a little rum and some butter baked in the middle until it soaks into the flesh. The slightly sweet flavor of this delicious squash lends itself to combining with fruit, too. Serve with medallions of braised pork tenderloin, or thick braised pork chops.


Makes 6 servings

  • 3 small acorn squash, or sweet dumplings squash, halved lengthwise, seeds and fibers removed, a small slice cut off the bottom of each so it will sit firmly without rocking

  • 2 tablespoons butter

  • 1/2 small onion, thinly sliced

  • 2 Golden Delicious apples, peeled, cored, and chopped

  • 1/4 cup golden raisins, plumped in boiling water to cover and drained

  • 1/4 cup dried cherries or cranberries, plumped in boiling water to cover and drained

  • 1 teaspoon finely minced candied ginger

  • 1/3 cup dry white wine

  • 1/3 cup firmly packed dark brown sugar

  • 1/3 cup chopped pecans, toasted

  1. Preheat the oven to 375 F

  2. Arrange the sweet dumpling squash, cut side down, in a large roasting pan. Pour in about 1/4 inch of water. Bake until barely tender when pierced with a sharp fork, 25 to 30 minutes.

  3. While the sweet dumpling squash are baking, melt the butter in a small skillet over low heat. Add the onions and cook, stirring, until translucent, 6 to 8 minutes. Add the apples, raisins, cherries or cranberries, ginger and wine. Cover and cook over low heat until the apple is very tender but not falling apart, about 15 minutes. Remove from the heat and cool. When cool, stir in the brown sugar and pecans.

  4. When the sweet dumpling squash is tender, remove the roasting pan from the oven. Drain. Turn the squash right side up in the baking pan. Mound the apple mixture in the center of each half, and bake until the sweet dumpling squash is very tender, 20 to 25 minutes longer. Serve this simple vegetable cooking recipes very hot, or warm.

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