Posted by: njbrown | November 19, 2012

Stuffed Sweet Dumpling Squash

Stuffed Sweet Dumpling Squash

While Canadian Thanksgiving is past, American Thanksgiving is less than a week away. Making a different vegetable dish is always a challenge for me, and finding one that can be made ahead is a real plus. In Julia’s The Way to Cook, I found a recipe for stuffed pattypan squash that looked appealing, even though I’ve never made squash (other than spaghetti squash) in my life. Julia said pattypans are available all year round, but I couldn’t find them in our wonderful produce store. However, they had sweet dumplings that looked cute, although they are larger than pattypans. The recipe below differs from Julia’s only in the method of cooking the squash (and the lemon juice and bread crumbs that I added). I think the flavors and textures are quite nice, and the stripes are fun. I hope you enjoy them if you add them to your Thanksgiving or Christmas menu.(Serves 4 to 6)


  • 3 Sweet Dumpling Squash

  The stuffing:

  • 1 ½ cups minced onion
  • ½ cup dry white French vermouth or dry white wine
  • 1 to 2 Tbs butter
  • 1 “large” egg – preferably free range
  • ½ cup cream cheese, or ⅓ cup sour cream
  • ½ cup lightly pressed down crumbs from fresh homemade type white bread
  • Pinch of thyme
  • Lemon juice to taste
  • Salt and freshly ground pepper
  • ¼ cup grated Swiss cheese
  • 1 cup, more or less, chicken broth
  • Panko bread crumbs – approximately ½ cup


  1. Cut squash in half and remove seeds. Place cut side down in roasting pan at 350 degrees for 35 to 40 minutes.
  2. Using a melon baller, remove flesh from each half, leaving about ¼ inch all around.

  The stuffing:

  1. Mash up removed flesh. To remove excess juice, twist the flesh hard in the corner of a towel held over a bowl.
  2. Simmer minced onions in vermouth 7 to 8 minutes, until tender. Add the butter and the flesh, and boil slowly to evaporate liquid almost completely. Let cool briefly; blend in the egg, cheese, and bread crumbs. Season to taste with salt, pepper, and thyme.
  3. Stuffing the squash:
  4. Divide the stuffing into 4 to 6 portions, and mound into the squash halves; top each with a pinch of grated cheese. Arrange them in one layer in a baking dish, and pour around them ¼ inch of chicken broth.
  5. (May be made ahead to this point and refrigerated.)
  6. Baking – about 15 to 20 minutes at 400 degrees.
  7. Bake in the upper 1/3 of the preheated oven,
  8. After putting in oven, sauté the Panko bread crumbs with a little butter until lightly browned, and set aside.
  9. While baking, baste several times with the liquid in the pan. In last 10 minutes, sprinkle lightly with bread crumbs and continue baking until the squash are well heated through and the cheese and crumbs have browned lightly. They may be kept warm for 15 to 20 minutes before serving.

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