Sweet dumpling squash with Ras El Hanout and Farro

These are delightful winter beauties… you fall in love when you go to the winter remains of the farmers market with the variety of pumpkins and squashes. I am not much for decorating with them so just want to find the ones that are delicious to cook

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Sweet Dumpling Squash – the sweetest of them all! This  has a whiteish skin with green stripes. The sweet, tender orange flesh makes this absolutely delicious to feed your soul.

I baked the squash in the oven, cutting around the stem of the sweet dumplings and removing the top. Scoop out the seeds and pulp, and then baking until tender.

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Stuffing this squash takes it to another level. I have used mushrooms and farro as the key ingredient and flavored it with Ras el hanout spice blend, thyme, garlic and cilantro. Farro s a type of ancient wheat grain that is found in many Mediterranean, Ethiopian or Middle Eastern cuisines.

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While the squash roast you can prepare the filling which is sautéed mushrooms with garlic and thyme. I added the cooked farro with a generous topping of cilantro, mint and lemon juice.

The icing on the cake is the creamy poached egg on top.

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Sweet dumpling squash with Ras El Hanout and Farro

  • Servings: 4
  • Difficulty: easy
  • Print

Deliciously sweet quash flavored with Ras El Hanout and stuffed with mushrooms and farro

Ingredients

  • 8 ounces baby bella mushrooms (roughly chopped)
  • 1 tablespoon coconut oil
  • 1 tablespoon grapeseed oil
  • 4 -5 sweet dumpling squash
  • 2 tsp thyme leaves
  • 1  teaspoon Ras el hanout ( Moroccan spice blend)
  • 3 garlic cloves – crushed
  • 1 tablespoon chopped cilantro or parsley
  • 2 tablespoons chopped mint
  • 1 lemon
  • 1 cup cooked farro
  • Pink Salt and Pepper

Directions

  • Combine Grapeseed oil, Ras el hanout,  1 tsp thyme, salt and pepper and set aside
  • Preheat oven to 375°F. Cut off the tops of the dumpling squash, then use a spoon to scoop out the seeds. . Rub the insides with the oil mixture.
  • On a sheet pan, place the squash cut-side down and roast in the oven 30 to 35 minutes, or until browned on the outside.
  • Add coconut oil to a pan and add garlic. Saute for a min and add the mushrooms
  • As the mushrooms continue to sweat add the thyme, salt and pepper.
  • Cook until the mushrooms are tender
  • Cook the Farro per instructions.  I used the 10 minute farro.
  • Mix the Farro with the mushrooms and with a generous topping of cilantro, mint and lemon juice.
  • Fill the squash with the mixture, top with a poached egg and serve.

 

I am taking this at this week’s Fiesta Friday  with  Angie , Aunt Juju and Sandhya.

14 Comments Add yours

  1. I love to make different recipes using the winter squash and your recipe sure looks like a “10”. Thanks for sharing with Fiesta Friday…

    Liked by 2 people

    1. Thank you so much! So glad you liked the recipe and hoping you wil try it out. Have a great Sunday Judi!

      Like

  2. These look so delicious for a cold winter day Zeba. The spices and the egg on top make it very appealing to me. Yum!

    Liked by 1 person

    1. Johanne, thank so much. Totally enjoyed this by the fireplace. I love the complex spice mixture but a little bit goes a long way. Stay warm 🙂

      Like

  3. They look so good!!!! My kind of dish for sure!

    Like

    1. Thanks Elaine….wish I could send you some:) The leftovers are pretty good in salad the next day too.

      Liked by 1 person

      1. Yum! I can just imagine that 🙂

        Liked by 1 person

  4. Sumith says:

    This is absolutely gorgeous Zeba!!

    Liked by 1 person

    1. Thanks so much 🙏 Sumith!

      Liked by 1 person

  5. Sandhya says:

    Zeba,
    These look picture perfect! Love the layers of flavor in the stuffing too.

    Liked by 1 person

    1. Thanks so much Sandhya. Have a great week!

      Like

  6. Loretta says:

    Love the idea of the individual squash and my those flavors with the Moroccan spices, I can only imagine what a wonderful, healthy and gorgeous meal this had to have been. It surely makes a statement, I do like farro too.

    Like

    1. Loretta…thanks so much fro your lovely comment. Yes, those spices certainly can lift up a plain dish to something so flavorful. I used the leftovers in salad the next day and they we delicious! Thanks again!

      Like

  7. Lina says:

    Seems delicious!

    Liked by 1 person

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