Roasted Sweet Dumpling Squash with Brown Butter

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If you’ve been a reader of Heartbeet Kitchen since the beginning, you might remember that I published a cookbook on all about squash in 2014 – yes, the entire thing is squash recipes, 80 of them!

When writing the book, I discovered sweet dumpling squash from a local farmer and fell in love with its rich, sweet flavor and smooth, creamy flesh. It’s absolutely delicious, and a welcomed difference from the ever popular butternut squash. 

In this easy recipe, the squash is roasted in wedges, then drizzled with brown butter and thyme. The brown butter, with golden bits of flavor, adds depth and richness to each bite! It is the perfect side dish for Thanksgiving or winter gatherings.

What Does Sweet Dumpling Squash Look Like?

Sweet dumpling squash is on the smaller side of winter squashes and has a round, squat shape with deep ridges. It is cream colored, with dark green vertical stripes; quite beautiful! The dark green markings can vary in pattern, but they often create a decorative, striped appearance.

Is the skin of sweet dumpling squash edible?

It is edible; you don’t need to peel this squash! However, I don’t love the texture of the skin on this variety, so I forgo eating it.

What Does Sweet Dumpling Squash Taste Like?

If you love delicata squash or sweet potatoes, you will LOVE the flavor of sweet dumpling squash. When roasted, it has caramelized, nutty notes reminiscent of honey and vanilla.

Sweet dumpling squash is sweeter than both butternut and red kuri squash, as well as less watery; it’s lighter and dryer, which makes it perfect for eating as wedges.

How to Cut Sweet Dumpling Squash for Roasting

1. The stem of a sweet dumpling squash, if cured properly, should snap off at the base with a little pressure. This makes it much easier to cut through the middle of the squash vertically, so I recommend doing that.
2. Then use a sharp chef’s knife to get started on the top by pressing the tip into the top middle of the squash and wiggling it forcefully through the skin. Cut the squash in half vertically.
3. Scoop out the seeds and lay each half on a cutting board, cut side down. Cut each half vertically. You will then have 4 total wedges. That’s it!

Tips for Making Brown Butter:

Making brown butter is a simple but transformative process that turns regular butter into a fragrant, nutty, and rich sauce. It can be used in a variety of sweet and savory dishes to add depth of flavor.

1. Use a Light-Colored Pan: This will make it easier to see the color changes as the butter browns.
2. Melt the Butter: Place the butter in the pan and set it over medium heat. Allow the butter to melt completely and it will start to foam as the water in the butter starts to evaporate.
3. Color Change: After the foaming stage, the butter will start to change color. It will go from a pale yellow to a golden hue, and then to a light brown color. Swirl the pan or stir the butter occasionally to ensure even heating.
4. Smell: As the butter browns, you’ll notice a delightful nutty aroma!

More Squash Recipes:

• Roasted Red Kuri Squash with Tahini Sauce and Kale
• Easy Roasted Red Pepper & Buttercup Squash Soup
• Roasted Kabocha Squash with Miso Glaze

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Roasted Sweet Dumpling Squash with Brown Butter

This easy recipe for roasted sweet dumpling squash has a rich, sweet flavor and smooth, creamy flesh. Drizzled with brown butter and herbs, it makes such a delicious side dish!

5 from 5 votes

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Prep Time :10 minutes minutes

Cook Time :35 minutes minutes

Yield: 6 servings

Author: Amanda Paa

Ingredients

• 2 sweet dumpling squashes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 3 tablespoons salted butter
• fresh rosemary and thyme for finishing

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Instructions 

• Preheat oven to 400 degrees F.
• The stem of a sweet dumpling squash, if cured properly, should snap off at the base with a little pressure. This makes it much easier to cut through the middle of the squash vertically, so I recommend doing that. Then use a sharp chef’s knife to get started on the top by pressing the tip into the top middle of the squash and wiggling it forcefully through the skin. Cut the squash in half vertically.
• Scoop out the seeds and lay each half on a cutting board, cut side down. Cut each half vertically. You will then have 4 total wedges. That’s it! Rub the flesh with olive oil and sprinkle with salt.
• Place wedges on parchment paper with one of the cut sides down. Place in oven and bake for 10 minutes. Then rotate pan and turn oven down to 375 degrees F. Roast for another 20 to 25 minutes, until a fork glides through the flesh easily. Remove from oven.

To Make Brown Butter While Squash is Roasting:

• Heat a small pot over medium heat. Add butter and allow to melt. The butter will begin to foam, which is the water evaporating from it. Swirl the pot, and you’ll see brown bits starting to form on the bottom as well as a nutty aroma filling the air. Once the butter has turned a darker yellowish color and you see the bits, pour the butter into a bowl so that it stops cooking.
• Drizzle this all over the roasted squash and sprinkle with fresh herbs. Thyem and rosemary are my favorite. Enjoy!