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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.1
  • Total Fat: 4.7 g
  • Cholesterol: 172.1 mg
  • Sodium: 250.0 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 10.5 g

View full nutritional breakdown of Squash Potatoe Dumplings calories by ingredient
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Squash Potatoe Dumplings

Submitted by: BEALEXAN

Introduction

These versitile dumplings are wonderful comfort foot. They can be lightly sauteed and served as a side dish or addes to soups and stews.. The resipe is based on a similar one I saw on "Good Eats" with Alton Brown. These versitile dumplings are wonderful comfort foot. They can be lightly sauteed and served as a side dish or addes to soups and stews.. The resipe is based on a similar one I saw on "Good Eats" with Alton Brown.
Number of Servings: 6

Ingredients

    Butternut Squash, 2 cup, cubes
    3 Baked Russet Potato
    Approx 2 cups All purpose Flour, (whole grain is great too!)
    1 Egg, fresh,
    1/4 tsp Nutmeg, ground
    Cinnamon
    1/2 tsp Salt,

Directions

Prep and cook time are a little missleading.

Split a 1 poun butternut squash in half and spray a little butter flavored cooking spray accross the top and sprinkle with grated nutmeg and cinnamon if you choose. Back on oven rack with the 3 medium russet potatoes at 400 degrees until soft all the way through.

When cooked take out of oven and let cool wile you stir up one egg with approx 1/2 teaspoon of fresh ground nutmeg. Scoop out the squash and the potatoes from their skin and gently mash togther in a bowl. Not too much, you don't want it to get gummy. Mix in the egg mixture and then add te 2cups of flour a little at a time. It all depends on climate and humidity. You might need more or less. (put a big post of water on to boil)

Stir the dough until it hold together but is still sticky. You wil be rolling it out on a floured countertop and you will add more flour then. You don't want them turning to rubber.

split the dough into 8 even sections and then roll a section out into a rope. slice the dumplings out of the rope in even 1 inch pieces. Drop them a few at a time into boiling water and remve them to an ice bath as soon as they float to the top. The iced water keeps them from overcooking.

Now I love my dumplings served in a healthy bowl of chicken soup. Just add them to the soup right before you serve the. My husband loves them fried wit curry ketchup because the heat brings out the sweetnss of the squash.

You can also add curry and red pepper to the dough for a dfferent flavor!

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user BEALEXAN.






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