I Love Squash!
The other day, Jonathan and I were having a conversation about our favorite food season. Mine is definitely fall. I love squash – especially winter ones like butternut, delicata, kabocha and dumpling squash. Cute dumpling squashes make a great side (like this Roasted Dumpling Squash), and are also great when stuffed with all the fall goodies – see my stuffed dumpling squash recipe over here. The dumpling squash is like if a sweet potato, butternut squash and acorn squash had a flavor baby. It’s a little sweet and full of flavor. The texture is almost like a sweet potato – more dense and not as stringy as an acorn squash. I LOVE dumpling squash – probably more than delicata squash (which I never imagined I would say four years ago).
Simple Roasted Dumpling Squash
I needed a quick, hearty side to go with roasted pork chops last week. We had a leftover dumpling squash hanging out on the counter. I sliced half of it in relatively thin slices, coated the slices in coconut oil, added a little sea salt, and gave them a roast in the oven. I roasted the other half as-is. Both turned out great!
Dumpling squash is high in Vitamins A and C. It’s got a lot of potassium and fiber. This recipe is Whole30, paleo and relatively low carb. It’s also vegan and vegetarian. Perfect for just about everyone!
Do you want caramel-flavored, lightly crisped squash slices? I thought so! As long as you spread the slices out in a single layer on parchment when roasting, you will get beautifully caramelized squash slices every time. When sliced thin and properly roasted, the peel on these little guys is edible. I love this about roasted dumpling squash, because peeling them would be a beast. They are lumpy like pumpkins, and who’s got time to peel these guys? Not me!
Even the halved roasted dumpling squash got a little crisp and caramelized around the edges. Once cooked, the flesh of the halved dumpling squash scooped out so easily. You will be delighted either way you decide to cook this flavorful squash.
Roasted Dumpling Squash
Roasted dumpling squash is the perfect fall side for pork, beef or chicken. It's slightly sweet, hearty and you can even eat the peel! It's packed with Vitamin A, Vitamin C and Potassium.
- 1 whole dumpling squash
- 1 tbsp coconut oil
- salt and pepper to taste
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Slice the top off the squash. Scoop out the seeds and stringy pulp with a spoon. Discard seeds and pulp.
*See separate instructions for sliced squash or halved squash below.*
Sliced Roasted Dumpling Squash
With a sharp knife, slice the squash into thin 1/4" slices. Cut along the ribs or ridges of the squash.
Toss the slices with olive oil, and salt & pepper to taste. Line slices in a single layer on a baking sheet, and cook for 7 to 9 minutes. Flip the slices with a fork or small spatula. Return to the oven, and cook for an additional 7 to 9 minutes. Remove from the oven and serve immediately.
Halved Roasted Dumpling Squash
With a sharp knife, cut the squash into halves along the ribs or ridges of the squash. Rub each quarter with a thin layer of coconut oil, and season with salt and pepper.
Roast the quarters pulp side up for 12 minutes. Remove from oven and flip to be pulp side down. Roast an additional 8 minutes. Remove from oven. Carefully turn squash over, and serve immediately.
Calories: 120; Total Fat: 8g; Cholesterol: 0 mg; Total Carbohydrates: 15 g; Dietary Fiber: 5 g; Sugar: 6 g; NET CARBS: 10 g; Protein: 2 g; Vitamin A: 177%; Vitamin C: 27%