“Sweet dumplings” are ready in the garden (or your local farmers’ market) throughout the fall. They are a small variety of winter squash that are perfect for roasting! This method of cooking is very easy and brings out their wonderful, sweet flavor.
If you can’t find sweet dumpling squashes, you can use any kind of winter squash in this recipe (or try it with sugar or “cheese” pumpkin). Sweet dumpling squashes are pretty small, though, so adjust the amount if using a larger squash/pumpkin. If you don’t like or can’t find fennel, you can add some parsnip or another root vegetable instead.
- 2 sweet dumpling squash, top trimmed off, seeded and chopped (I used organic squash so didn’t peel mine, but you can peel yours if you like)
- 2 bulbs fennel, trimmed, and chopped
- A small handful of fresh rosemary leaves
- Coarse sea salt
- Fresh ground black pepper
- Extra-virgin olive oil
- Preheat oven to 400 degrees F.
- Arrange chopped squash and fennel on a foil-lined baking sheet. Sprinkle rosemary leaves, sea salt, and pepper over the vegetables, then drizzle liberally with olive oil.
- Roast for about 25 minutes, or until the vegetables are very tender and starting to brown. Allow to cool.
- Drizzle with a little more olive oil and sprinkle with additional salt before serving if desired. Serve warm or chilled.
— Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credit: Winnie Abramson