Winter squashes (a generic term for all types of squash sold in the market) are everywhere, and they are cheap and delicious. I will be experimenting with a squash recipe every week this fall (possibly in the winter too), and I’d like to share my experiences with you. I hope you will enjoy reading my culinary adventure as well as learning new recipes to cook for your friends and family.  

Butternut squash is a good source of vitamin A and C, fiber, and potassium. Buttnernut squash has a similar odor, floral and earthy, to a pumpkin; therefore, many people often use those two squashes interchangeably. I picked up a butternut squash a few days ago. Although I was attempted to take the easy way out by making a simple soup, I decided to make dumplings after watching Alton Brown’s Good Eats on cooking with squash.

A Butternut Squash

I roasted a butternut squash and 3 medium size potatoes (go for the starchy potatoes like russet) in a 400-degree oven for 45 minutes (unfortunately, each oven is different, but my temperature and cooking time could be your guide). When these two vegetables cooled down, I broke them into pieces and mashed them together like I were making mashed potatoes.

After making the mash, I added 1 beaten egg and 1 cup of all-purpose flour to the mixture and formed a wet dough. To make the dumplings, I turned the dough out onto a floured counter top and divided the dough into 5 portions. I rolled each portion out into a strip carefully with gentle pressure coming from my middle fingers. Finally, I cut the strips into 1/2 inch dumplings.

I boiled the dumplings for 5 minutes in boiling water, then transferred them into a frying pan for sauteing. I sauteed the dumplings with chopped sage and basil.

Final Concoction: Butternut Squash Dumplings with grated Pecorino Romano Cheese.

Stay tuned for more Guinea Pig’s culinary adventure in cooking with winter squash…