I bought a few little dumpling squashes last week, and they came with a recipe. Ontario produce often comes with little recipes attached, which I love. I modified the recipe to better suit my personal taste, and it turned out fantastic!
I've decided to call it Hamburger Squash, because it has ground beef and cheese, and is delicious.
(1/2 squash per person, serves 4-6)
***An adult might eat 1 whole squash, so take a look at them when you purchase and make an executive decision ;)
2-3 small squash (dumpling, acorn, turban, etc.)
1 lb. lean ground beef
1 onion, diced
1 package sliced mushrooms
1 handful parsley, chopped
Salt & Pepper
Milk (or non-dairy substitute)
Shredded cheese of choice
Preheat oven to 375F
1- Cut tops off squashes, and scoop out seeds and an
y stringy bits. Set in roasting pan or ceramic casserole dish and add about 2 inches of water to the dish.
***I think the squash look nicest presented whole, but for easier serving, cut in half vertically and fill halves.
2- Finely chop mushrooms, onion, and parsley and mix to combine in a large bowl with the ground beef. Stuff squash with mixture. Pour milk into squash to fill. Cook until juices no longer run pink, about 1 hour. If tops begin to get too dark, cover with foil.
3- Remove from oven and grate cheese over the top immediately. Have some extra cheese available for serving.
To eat, dig in with a fork, making sure to get some of the flesh of the squash as well.