Orzo-Stuffed Sweet Dumpling Squash

by Heather on December 22, 2011

Dumpling squash.  Of the sweet variety.  How much cuter could a name get?!

I have a confession:  I’m really scared to try new winter squash.  I love acorn, butternut, spaghetti and kabocha, but past that things get a little scary.

 

Why?

 

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!

 

Kidding :)

 

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.

ORZO-STUFFED SWEET DUMPLING SQUASH

  • 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!

The squash is tender and sweet and, paired with the arugula pesto, just a little spicy.  It’s warm and comforting and delicious!

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{ 7 comments… read them below or add one }

1 Jessica @ How Sweet December 22, 2011

i definitely just thought this said “oreo-stuffed.” guess we know where my brain is!

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2 Claire @ Live and Love to Eat December 22, 2011

I need to experiment with different kinds of squash – love this idea!

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3 Katrina @ Warm Vanilla Sugar December 22, 2011

What a yummy recipe! Love this :)

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4 Gina @ Running to the Kitchen December 22, 2011

This is just so pretty! I’m sure it tastes delicious too but I can’t get over the colors and the cuteness going on right now ;)

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5 Kris | iheartwellness.com December 22, 2011

Well, well…I came here and read “OREO” so I think I have sugar on the brain this morning!! LOL! This looks freaking FAB, uber healthy and my kinda squash!!

Thanks for the delicious recipe, doll!

xxoo

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6 Deanna B. December 22, 2011

I buy food based on the name all the time. I had a ton of avocados at home the other day, but when I went to the farmer’s market they were selling bacon avocados. When I brought them home I realized they were the same as the avocados already sitting on my counter. Ce la vie.

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7 Balancing Sylvia January 19, 2012

Just made this tonight and it’s delicious. You were very right about wanting the creamy salty bite of cheese in it. I did it with brown rice and feta since that’s what I had and it’s great. Thanks so much!

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