Sometimes the most simple treatment of winter squash can be the most delicious and satisfying. Take the humble acorn or dumpling squash, for example. It begs to be simply baked, as is, then its flesh scooped out and eaten with a spoon. Unlike other winter squashes, like the delicata or Red Kuri, the skin of the acorn is too hard to be eaten but holds up well to scooping and provides its own decorative bowl.
This week at Tierra Vegetables they offered a variety of acorn squash called Ugly Dumpling which looks more squat than your typical acorn squash. Its pale yellow scallops alternate with dark green stripes. The yellow flesh tastes rich and creamy. I think the name is cute!
I am so grateful to live close to a CSA farm, Community Supported Agriculture. The farm is about 2 miles away, and in addition to picking up a weekly box of in-season, organic veggies, their farm store sells other items. Tierra Vegetables is committed to growing heirloom beans, corn, and peppers. Each CSA has its own specialty. Here at Local Harvest.org, you can find a CSA near you.
Sweet and Savory Baked Winter Squash
- 2 dumpling or acorn winter squash
- 1 tsp. ground cinnamon
- 1 tbsp. maple syrup
- 1 tsp. Maldon or course salt
- Preheat oven to 400 °F
- Cut squashes in half, horizontally through the center. Scoop out the seeds and pulp. (see Note below)Sprinkle the cinnamon inside each squash half, then drizzle in the maple syrup, and finally, sprinkle the salt inside.Place the squash halves, cut side up in a baking dish, and bake for 40 mins. at 400 °F until the flesh is soft. Serve right away.