Dumpling squash. Of the sweet variety. How much cuter could a name get?!
No reason. I suppose that deep down I really don’t love change and that means that I fear trying new things. But y’all? This one’s not one to be feared! I should have known better with a name like “sweet dumpling squash” anyway, right?
This utilizes the pesto from the other day on one of my favorite pastas: orzo. It also utilizes goat cheese, which I adore. But if you don’t have orzo? Grab some spaghetti and break it up! No goat cheese?
Shame on you!
Grab some feta instead. Trust me, you’re going to want a bite of salty creamy cheese in every bit of this dish. Trust me.
- 1 sweet dumpling squash, cut in half and seeds removed
- 1/3 cup orzo pasta, cooked according to package directions
- 1/4 cup simple arugula pesto (if you don’t have any on hand you can certainly use store-bought, but the arugula is perfect for this dish!)
- 2 oz goat cheese
Preheat your over to 400. Rub a baking sheet with olive oil and place the squash cut-side-down on the sheet. Bake for 30 minutes or until almost done. Meanwhile cook the pasta to al dente. Stir in the pesto and crumble the goat cheese. Fold gently (you don’t want to completely mix in the goat cheese, so make sure you leave little pockets of it to get creamy in the finished product). When the squash have roasted for about 30 minutes carefully turn them over and press down slightly (this is so that they sit up for you). Fill each middle with the orzo mixture…it’s OK if it overflows and it’s OK if you have leftovers! Return to the oven for another 10 minutes of roasting until the squash is completely soft and ready to eat. Serve warm!