This trailing Little Gem squash produces many cricket ball sized, dark green fruits. Dark orange, sweet flesh. Best for stuffing with rice and vegetables or sweet rice pudding.
Sweet Dumpling winter squash are a round dainty perfect single serving size. It has a very sweet, tender golden orange flesh and is terrific for an individual stand alone entrée or for stuffing. If they don’t sit perfectly level just trim a bit of the bottom off before baking.
Stuffed Little Gem and Sweet Dumplings
By January 24, 2019Published:
- Yield: 4 Servings
I would not waste my time trying to roast these. They are small and the tender flesh will tend to reduce to nothing while roasting. They were designed for stuffing, I am pretty sure, whether sweet or savoury. To soften the skin, it is recommended that they are baked hollow for a while before stuffing. You can add your favourite ingredients, such as sun-dried tomatoes chopped, grated carrots, tomato paste and other pre-cooked cereals, such as pearl barley, quinoa, etc.
- 4 whole Little Gem squashes or Sweet Dumplings, but if rather large, count one for 2 people
- 2 fresh leeks finely chopped
- 2 long celery sticks chopped
- 1 cup short grain rice
- 1 tsp thyme fresh or dry
- 1/4 tsp nutmeg freshly grated
- 2 cups vegetable bullion or water
- 3 tbsp oil for cooking
- 1 tbsp yeast flakes if not vegan, use some cubed Cheddar
- Cut open the little squashes (careful with your fingers!) about one third from the top where the stalk is.
- Spoon out the seeds and stringy flesh with the seeds.
- Brush the outside with some oil, cover with their own lids and place in the hot oven, mark 6 for 30 minutes.
- In the meantime prepare the stuffing. Pour the hot bullion over the rice and let it swell for 20-25 minutes, covered. The rice will become al dente.
- Sweat the leeks and the celery in the rest of the oil until soft. Add the yeast flakes, thyme and nutmeg and season to taste.
- After 30 minutes take the squashes out of the oven, take the lids off and let them cool for 10 minutes.
- Mix the vegetables with the rice and spoon the mixture into every squash, tightly. If you are left with more stuffing than you need, you can freeze it for next time, or get another squash to stuff.
- Cover the stuffed squashes with their lids and place back into the oven for another 20-25 minutes, until the squashes are soft and rice is fully cooked.
- Serve hot, as a main dish, with salads and roast potatoes. If too large, stuffed squashes can be cut into halves. They can usually be eaten hole with the soft skin.