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Entree
Asian
8 - 10 servings
1 hour
1 hour
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
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
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.
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.
