Ingredients
- 10 small Sweet Dumpling Squash or Acorn Squash (about 12 ounces each)
- 1/2 cup Light Brown Sugar
- 5 teaspoon Orange Zest finely chopped
- 2 Organic Oranges
- 1 teaspoon Ground Ginger
- 1 Orange Ginger Sweet Potato Puree
- 3 1/2 pounds Organic Sweet Potatoes (about 7 medium)
- 1/2 cup Solid Vegetable Shortening
- 3 tablespoon Unsalted Butter at room temperature
- 1/2 cup Light Brown Sugar
- 1/3 cup Orange Juice
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 3/4 teaspoon Ground Ginger
- 2 teaspoon Crystallized Ginger chopped
- 1 teaspoon Orange Peel grated
Directions
Heat over to 400 F. Remove and discard top third of each squash, pulp and seeds.
Coat inside of each squash with 1 tablespoon brown sugar; sprinkle with orange zest and ginger. Bake on parchment-lined pan, until tender, about 30 minutes.
Fill each squash with about 1/2 cup orange-ginger sweet-potato puree. Bake until puree is heated through, 15-20 minutes.
Melt butter and granulated sugar in skillet over medium heat. Stir until sugar has begun to caramelize. Add kumquats; cook until glazed, 3-4 minutes. Add sage leaves; mix. Garnish squash with kumquats and sage.
Orange-Ginger Sweet-Potato Puree
Heat oven to 375 degrees F. Wash and dry potatoes, coat skins with shortening; bake until potatoes are tender, about 1 hour.
Peel, discard skin and transfer flesh to electric mixer. Mix on medium speed until smooth, about 2 minutes. Remove and discard any stringy fibers from paddle. Scrape sides with rubber spatula.
Combine butter and brown sugar; mix about 30 seconds. Add remaining ingredients; mix until combined. Filling can be used for Stuffed Sweet Dumpling Squash.
