I purchased the most adorable sweet dumpling squash at the produce stand. Unfortunately, I had no clue what to do with them. After a couple of days of brainstorming, I came up with a really delicious recipe I think you will enjoy! The combination of the Italian sausage, spices and sweetness of the squash gives the dish a nice balance.
Stuffed Sweet Dumpling Squash
Nutrition info per serving
Calories 233/Sugar 4g/ Fat 10g/Carbs 26g/Cholesterol 23mg
- 2 medium sweet dumpling squash (halved and cored)
- 2 links of sweet Italian turkey sausage
- 1 cup cooked purple sticky rice (you can substitute different types of rice)
- 1/2 medium onion, diced
- 1 stalk of celery including leaves, finely diced
- 1/4 cup toasted walnuts, chopped
- 2 tsp savory
- 1 tbsp garlic, minced
- salt and pepper to taste
- Preheat oven to 350 degrees.
- In a shallow baking dish, add an inch of water. Lay squash halves in pan flesh side up.
- Brush the squash with olive oil and lightly salt and pepper. Cover the dish with aluminum foil.
- While oven is heating, cook the rice according to the package.
- Once oven reaches 350 degrees, put the squash in and cook for 30 minutes.
- In a small frying pan, cook the sweet Italian sausage through until no longer pink.
- While pan is still hot, add diced onion, celery, garlic, savory and salt and pepper.
- Once rice is cooked, add the sausage mixture to the cooked rice and mix well.
- After the squash is finished cooking, pull out of the oven and test with a fork for tenderness.
- Fill the squash with the rice mixture (it can be overflowing).
- Top with the toasted walnuts and serve.