Baked Sweet Dumpling Squash

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 634.7 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Baked Sweet Dumpling Squash calories by ingredient
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Number of Servings: 2


    Sweet Dumpling Squash, 1
    Cinnamon, ground, 1 tsp
    Nutmeg, ground, .25 tsp
    Fleischmann's Olive Oil Spread, 1 tbsp
    Maple Syrup, 1 tbsp


Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan. Place 1 Tbsp. of butter, 1/8 tsp. of nutmeg and 1/2 tsp. of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is". Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

Number of Servings: 2

Recipe submitted by SparkPeople user KRISTINA75.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    This was really delicious! In my oven, it took over and hour to get soft enough to eat. - 10/6/09

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  • 45 minutes is not long enough to cook. Also directions and ingredients differ, so the nutritional info might be off. - 10/13/13

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  • Re:11/11/10 comment. Just wanted to mention that delicata and sweet dumpling are two different varieties of squash. Delicata is the longer oval kind, while sweet dumpling looks like a little pumpkin. Here's a resource
    Delicata tastes sweeter to me :)
    - 7/26/12

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  • This variety of squash is making a big comeback. It is also called Sweet Potato Squash and Delicata. I make this all the time but I use a bit of pumpkin pie spice mix rather than the individual spices. The skin cooks up so soft that we eat them rinds and all. - 11/11/10

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