Before this recipe, I had never tried dumpling squash. In looks it resembles an acorn squash. However, in taste, it is more like a sweet potato/butternut squash mix. It has a very sweet flavor. That being said, I wanted to do more of an Italian or savory stuffing rather than sweet. It turned out great. The tangy, savory flavors of the stuffing helped take away from some of the sweet of the squash but still complemented each other nicely. This makes 4 servings
1 dumpling squash, steamed or cooked in shell (see tips below)
½ cup cooked quinoa
¼ cup onion, diced
1 cup Swiss chard, chopped
1 tsp white wine vinegar
1 tsp olive oil
1 tsp red wine vinaigrette
½ tsp garlic
1 2-3oz trout filet, cleaned
Salt & Pepper to taste
Parmesan Cheese, if desired
- In a large skillet, sauté onion and swiss chard in olive oil. Add in trout (you can cook in a separate pan if desired – I just wanted less dishes and you are going to mix them together eventually anyway!).
- Drizzle over white wine vinegar and red wine vinaigrette, garlic, salt and pepper. Cook for about 10-15 minutes or until onions are soft and trout is cooked through.
- Flake trout into small pieces and combine all ingredients in skillet. Add quinoa to stuffing mixture. Spoon mixture into the center hole of a halved squash.
- Bake at 350°F for about 15 minutes. Remove from oven and sprinkle with more salt and pepper, paprika and parmesan cheese if desired.
- NOTE: To steam squash, cut in half, scrape out seeds and place in a glass baking dish with lid cut side down. Pour about ¼ cup water into dish and bake at 350°F for about 45 minutes or steam in the microwave on high for about 10 minutes.