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Stuffed Sweet Dumpling Squash
(serves 4)
4 sweet dumpling squash
4 tbsp light brown sugar
zest and rind of 1 orange
1. 1/4 tsp ground ginger
50g unsalted butter
2. 1 tbsp granulated sugar
few fresh sage leaves
- Heat oven to 200 degrees C, Gas Mark 6. Remove and discard top third of each squash, as well as the pulp and seeds.
- Coat inside of each squash with 1 tablespoon brown sugar; sprinkle with orange zest and ginger. Bake on a parchment-lined baking pan until tender, about 30 minutes.
- Fill each squash with about 1/2 cup puree. Bake until puree is heated through, 15 to 20 minutes.
- Melt butter and granulated sugar in a skillet over medium heat. Stir until sugar has begun to caramelize. Add kumquats; cook until glazed, 3 to 4 minutes. Add sage leaves; toss to coat in glaze. Garnish squash with kumquats and sage.