Tangerine Baked Dumpling Squash with Pine Nuts
Delight your senses with this Tangerine Baked Dumpling Squash with Pine Nuts, a beautifully crafted dish that combines sweet, citrusy, and nutty flavors with a hint of aromatic spices. Perfect for cozy autumn evenings or festive holiday spreads, this dish elevates the naturally sweet dumpling squash by roasting it with a luscious glaze made from fresh tangerine juice, honey, and a dash of cinnamon. Toasted pine nuts and fragrant tangerine zest lend a satisfying crunch and bright finish, while rosemary adds a subtle depth of flavor. Easy to prepare in just an hour, this vibrant recipe is as visually stunning as it is flavorful, making it an ideal centerpiece or side dish to impress family and friends. With seasonal ingredients and a combination of textures, this savory-sweet creation is a must-try for lovers of bold, wholesome food.
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Recipe Information
Ingredients
- 2 whole Dumpling squash
- 2 whole Tangerines
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Sea salt
- 1 teaspoon Fresh rosemary
- 3 tablespoons Pine nuts
- 0.25 teaspoon Black pepper
- 1 teaspoon Tangerine zest
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dry the dumpling squashes. Carefully slice off the tops to create a lid and scoop out the seeds and pulp from the inside.
Juice the tangerines into a small bowl and set aside. Zest one of the tangerines for later use.
In a separate bowl, whisk together olive oil, honey, tangerine juice, ground cinnamon, sea salt, black pepper, and chopped rosemary.
Place the squashes on the prepared baking sheet. Brush the insides and outsides of each squash with the tangerine mixture, reserving a small portion for later.
Roast the squashes in the oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squashes are baking, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown and fragrant. Set aside.
Once the squashes are done baking, remove them from the oven and drizzle with the remaining tangerine mixture. Sprinkle the toasted pine nuts over the top along with tangerine zest for garnish.
Serve warm as a delightful side dish or a festive centerpiece for your table.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 41.8 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
