{"id":2946,"date":"2010-10-06T19:15:05","date_gmt":"2010-10-06T23:15:05","guid":{"rendered":"http:\/\/www.glutenfreeislife.com\/?p=2946"},"modified":"2010-10-06T19:15:05","modified_gmt":"2010-10-06T23:15:05","slug":"sweet-dumpling","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=2946","title":{"rendered":"Sweet Dumpling"},"content":{"rendered":"

No, that is not my pet name for my husband, nor is it his pet name for me. It is the name of a type of squash that I picked up the other day at the store. The sweet dumpling squash is a type of winter squash. There are many types of winter squash in the same species (Cucurbita pepo<\/a>) as the sweet dumpling. Some of those other types are:<\/p>\n

Acorn squash
\nDelicata squash
\nDodi marrow, grown in South Asia[2]
\nGem squash
\nHeart of gold squash
\nPattypan squash
\nSome types of Pumpkin
\nSpaghetti squash
\nSweet dumpling squash
\nYellow crookneck squash
\nYellow summer squash
\nZucchini<\/p>\n

\nThat seems about right. I don’t think I have met a squash that I didn’t like. I love to roast squash and then bake the seeds to eat later on. Spaghetti squash makes a great substitution for pasta for those on a low carb diet. It also works great as a vegetable stir fry<\/a>. Just take a look at how pretty the sweet dumpling squash is.<\/p>\n

\"016\"<\/p>\n

It was almost too pretty to roast & eat. Almost. There are many different methods to baking or roasting squash. I prefer to start by cutting off the top and scooping the seeds out. Then I slice the squash in pieces that allow it to roast quickly, as opposed to keeping it whole. By cutting it into pieces I am looking at 30 minutes or less to roast. I don’t peel my squash before I roast it. I enjoy the taste & texture of most of the skins or peels, but if they do end up being too tough, I can always remove them after roasting or baking. This method also helps me keep all of my appendages attached. \ud83d\ude09 If you have ever cut up a raw squash, you know what I am talking about. <\/p>\n

After the squash is cut into pieces I toss in a little bit of extra-virgin olive oil and then season. My go-to seasoning is simply sea salt & pepper. There are so many spices that would compliment this squash. Cinnamon, nutmeg and a touch of honey or agave or spice it up with some curry or cumin & cayenne. I love to add this squash to a big bowl of garbanzo beans, brown rice or quinoa and then toss in some feta or goat cheese. Adding in even more roasted veggies is good, too. <\/p>\n

If you really wanted to get adventurous, you could bake or roast the squash in one piece (hollowed out) and then fill with a nice, warm chili or soup. I bet this Cocoa Coconut Chili <\/a> would be awesome in this! I love playing with my food. \ud83d\ude42<\/p>\n

Have you tried any new fall vegetables? I am really trying to eat in season, so I am open to hear any ideas from you guys.<\/strong><\/em> <\/p>\n

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