It's funny that I write my very first post during my very favorite time of year: Fall. Even in the South, the leaves are starting to change and the humidity that has been lingering for the past three months has finally left us. My house smells like everything pumpkin--from the candles to the muffins. Although this year the muffins are a little different as they have to be gluten free-much more on this in another post.
Of all of my Fall comfort foods, sweet dumpling squash would have to top the list. I buy ours from the local farmer's market. (Pictured above on the left). Even my almost-two-year-old nieces approve!
Here is a recipe I would love to share with you. Hope you enjoy it as much as I do :)
Oh, and did I mention sweet dumpling squash packs 50% of your Vitamin A needs for the day and only 5g carbohydrate and 20 calories for a half cup serving? Cheers to your eyes and to your blood sugar!
Roasted Sweet Dumpling Squash with Fontina & Cranberries
What you'll need to serve two:
Sweet dumpling squash, 1 medium
Fontina Cheese, grated, 3/4 cup
Cranberries, dried, 1/3 cup
Nutmeg, ground, 1/2 T
Walnuts, whole, about 12
Butter, 1 tsp
Cut squash in half.
Scoop out seeds with a fork.
Place squash face down on baking sheet.
Roast for 30 minutes on 400 degrees. When squash is done, remove and scoop out the middle into a medium sized mixing bowl. Make sure you wear oven mitts when you do this as the squash will be very hot! To the same mixing bowl, add Fontina cheese, cranberries, butter, and nutmeg. Mix together. Scoop out mixture evenly back into the two halves of squash. Place walnuts on top. Bake for about 6 minutes (still on 400 degrees) or until cheese melts. When done, sprinkle with nutmeg and serve.