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Sweet Dumpling Squash
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Sweet Dumpling Squash is known as a Winter Squash. Unlike summer squash (which are picked when immature and skins are tender), Winter Squash have hard, thick skins and only the flesh is eaten. The deep yellow to orange meat is firmer than summer squash and requires longer cooking. Depending on the variety, Winter Squash flavors range from nutty to somewhat sweet. As members of the climbing family known as Cucurbitaceae, Winter Squash is extremely versatile. Once the seeds are removed, Winter Squash can be baked, boiled, mashed, pureed, steamed, simmered or stuffed.
Choose squash that are have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Winter Squash in a cool, preferably dark, well-ventilated area for up to two months. Wrap cut pieces in plastic and refrigerate up to five days.
Sweet Dumpling Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.
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