Recipe: Butternut Squash, Squash and Apple Bake, Sweet Dumpling Squash with Honey Mustard Sauce, Stuffed Sweet Dumpling Squash - Recipes for Janet

Hi Janet,

The first recipe I posted is for butternut squash but I was reading about baby dumpling squash and they are interchangeable with butternut. You can also substitute them for hubbard, sugar pumpkins and acorn. I posted three more recipes that I have not tried, but they look interesting. Hope this helps!

Butternut Squash

3 cups mashed, cooked butternut squash
1/2 cup sweetened condensed milk
2 eggs, beaten
1/2 cup butter, softened
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, cream and sugar.

Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes or until set and edges begin to bubble.

Prepare a topping if desired by combining 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter and 1/2 cup chopped nuts. Mix together and sprinkle over squash before baking.

Squash and Apple Bake

2 Sweet Dumpling or Golden Nugget squash (about 1 1/4 pounds each)
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 Tbsp. vegetable oil
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1/8 tsp. ground allspice
1 large Granny Smith apple, cored and diced
1/8 tsp. ground white pepper
1 medium leek, white part only, thinly sliced

Pierce the squash in 3 or 4 places with the tip of a sharp knife. Place the squash on a double layer of paper towels on the floor of the oven. Microwave on high for 4 minutes. Turn the squash and microwave on high for 4 to 6 minutes longer, or until it just begins to feel soft when gently squeezed. Let stand until cooled, about 5 minutes. Meanwhile, in a 2-quart oval casserole or 9-inch glass pie plate, combine the oil, lemon juice, apple, leek, salt, cinnamon, nutmeg, allspice, and pepper. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes, or until the apple and leek are quite soft. Cut the squash in half and scoop out the seeds. Scoop the pulp from the squash into the casserole with the apple mixture. Mash the squash with the back of a spoon while stirring in the apple and leek to combine. Spoon the mixture back into the casserole or pie plate. Cover loosely with a lid or vented plastic wrap. Microwave on high for 4 to 6 minutes, or until heated through. Makes 4 servings.

Sweet Dumpling Squash with Honey Mustard Sauce

This small squash has a rich, nutty flavor enhanced by the honey mustard sauce. Your can substitute other small winter squashes for the sweet dumpling.

2 sweet dumpling squash
2 Tbsp sage honey or other dark honey
2 Tbsp Dijon mustard
2 Tbsp softened butter
1/4 cup pomegranate seeds
1/2 cup shelled and skinned pistachios, partially crushed

Preheat oven to 350 . Cut squash in half lengthwise and remove seeds. Make a paste of the honey, mustard and butter. Divide paste among the 4 halves, filling squash cavities. Place in a shallow baking dish and bake covered 45 minutes to 1 hour or until the squash is soft, but skin still holds its shape. Pour sauce from squash centers into small serving pitcher. Cut each half into 3 crescent-shaped pieces. Sprinkle with pomegranate seeds and crushed pistachios. Serve the sauce separately.

Stuffed Sweet Dumpling Squash

2 pounds sweet dumpling squash, halved and seeded
2 teaspoons butter
1 onion diced
2 whole apples, peeled and cored
1 whole celery stalk, diced
1/4 cup golden raisins

Preheat the oven to 350 F. Place the squash, cut-side down, in a 9x13" baking dish. Cover with foil and bake 10 minutes. Meanwhile, in a medium nonstick skillet, melt the margarine. Saute' the onion until softened, about 3 minutes. Stir in the apples, celery and raisins; cook, stirring frequently, until the apples are soft, 5-6 minutes. Div ide the filling among the squash. Re-cover with the foil and bake until the squash is soft and the filling is lightly browned.