Stuffed Sweet Dumpling Squash

By dgebo

Ingredients

• 10 small (about 12 ounces each), sweet dumpling squash or acorn squash
• 1/2 cup plus 2 tablespoons packed light-brown sugar
• Zest of 2 oranges, finely chopped
• 1 teaspoon ground ginger
• Orange Ginger Sweet Potato Puree
• 2 tablespoons unsalted butter
• 6 tablespoons granulated sugar
• 1 pint fresh kumquats
• 10 fresh sage, leaves

Preparation

Step 1

Heat oven to 400 degrees. Remove and discard top third of each squash, as well as the pulp and seeds.

Coat inside of each squash with 1 tablespoon brown sugar; sprinkle with orange zest and ginger. Bake on a parchment-lined baking pan until tender, about 30 minutes.

Fill each squash with about 1/2 cup puree. Bake until puree is heated through, 15 to 20 minutes.
Melt butter and granulated sugar in a skillet over medium heat. Stir until sugar has begun to caramelize. Add kumquats; cook until glazed, 3 to 4 minutes. Add sage leaves; toss to coat in glaze. Garnish squash with kumquats and sage.