This year we grew several varieties of pumpkins and squashes, including my favourite butternut squash. Seeing as it's halloween weekend, I thought that today for lunch we would have one of the little Sweet Dumplings. There are many varieties of squash, all from the Gourd family, which fall into two categories: winter squash and summer squash.
Winter squash comes in shapes round and elongated, scalloped and pear-shaped with flesh that ranges from golden-yellow to brilliant orange. Most winter squashes are vine-type plants whose fruits are harvested when fully mature. They take longer to mature than summer squash (3 months or more) and are best harvested once the cool weather of autumn sets in. They can be stored for months in a cool place - hence the name "winter" squash.
Sweet Dumpling Squash - This small, mildly sweet-tasting squash resembles a miniature pumpkin with its top pushed in. It has cream-colored skin with green specks. Weighing only about 7 oz, it has sweet and tender orange flesh and is a great size for stuffing and baking as individual servings.
Sweet dumplings are small but great for roasting and presenting whole.
ROAST DUMPLING SQUASH WITH THYME, CREAM AND CHEESE
2 dumpling squashes
300ml pot double cream or creme fluid
3 garlic cloves , crushed
pinch of cayenne pepper
2 tsp fresh thyme leaves
85g grated cheese
2 tablespoons of sweetcorn
Heat oven to 150C/130C fan/gas 2. Cut lid off the squashes and scoop out seeds and strands. Then place them on a baking tray.
Place them into a baking tray, pour some hot water in the tray (bain marie) and bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. 
Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. You can then either scoop the flesh into bowls with the cheesy cream or serve each dumpling squash whole as I like to do and serve with crusty bread as a starter or lunch.
HAPPY HALLOWEEN!
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