Roasted Dumpling Squash Crumble
Roasting winter squashes such as dumpling really enhances their naturally sweet flavor. With just a touch of maple syrup and cinnamon and topped with a crunchy nutty crumble, you’ve got a whole lot of “Thanksgiving” going on in this easy-to-make dish.
Servings: 4
Ingredients
- Olive oil spray
- 2 medium dumpling squashes about 1 pound each
- 4 teaspoons coconut oil
- 4 teaspoons pure maple syrup
- Cinnamon
- About 1 cup Nutty Crunchy Crumble
Instructions
- Preheat oven to 450 degrees F. Lightly coat a baking sheet with sides with olive oil spray. Prick each whole squash all over with a fork.
- Place on baking sheet; roast for 20 minutes. Remove from oven; cut each squash in half horizontally. With a kitchen scissors, snip out seeds and “strings.” Finish cleaning out squash with a spoon.
- Prick flesh all over with a fork. Lightly brush each half with coconut oil and maple syrup; sprinkle with cinnamon.
- Roast for 15 to 20 minutes longer or until squash is very soft when pricked with a fork. Top each with about 1/4 cup Nutty Crunchy Crumble. If desired, return to oven for 5 minutes to warm.
Notes
Make Ahead and Storage Tips: squash can be roasted up to 2 days ahead. Cover and refrigerate, Reheat squash covered at 325 degrees F for about 10 minutes or until warmed through. Freezing is not recommended.
If dumpling squash is not available, any winter squash such as butternuts, acorn, delicata and pumpkin would be equally scrumptious.
No time to make Nutty Crunchy Crumble? Topping the squash with granola is perfectly fine.
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