Stuffed Sweet Dumpling Squash with Sesame Dressing

Wondering what to do with all of those interesting looking squashes from your market? Cooking sweet dumpling squash is a wonderful way to warm up your home and broaden your kitchen skills this winter.

Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 6 servings

Ingredients

• 3 medium sweet dumpling squash (acorn squash is a good substitute)
• 28 g / 2 tsp Mirage margarine, melted
• 60 ml / 1/4 cup water
• salt and pepper, to taste

For the stuffing:

• 45 g / 6 whole dates
• 42 g / 3 tbsp Mirage margarine
• 1 small onion, diced
• 200 g / 2 cups cremini mushrooms, diced
• 250 g / 4 cups swiss chard (about 1/2 of a bunch), stems removed and cut into 1/2″ (1.3 cm) pieces, leaves chopped
• 2 cloves garlic, minced
• 1 g / 1 tsp dried oregano leaves
• 1 g / 1 tsp dried thyme leaves
• 60 ml / 1/4 cup water
• 170 g / 1/2 package soy-based meat substitute

For the sesame dressing:

• 42 g / 3 tbsp tahini (Middle Eastern sesame paste)
• 42 g / 3 tbsp Mirage margarine
• 45 ml / 3 tbsp lemon juice
• 1 g / 1/2 tsp cumin

Directions

1. Preheat oven to 375℉ (190℃).
2. Cut squash in half lengthwise and scoop out seeds. Slice a thin piece of skin off the outside of the squash so that it will lie flat. Place skin side down in a large roasting pan, drizzle with 2 teaspoons (28 g) of Mirage margarine and sprinkle with salt and pepper. Pour water into bottom of the roasting pan and cover tightly with tinfoil; roast for half an hour.





3. Meanwhile, prepare stuffing. Place dates in a small bowl and cover with hot water; set aside. In a large skillet on medium heat melt Mirage margarine. Add onions and cook until soft, about 5 minutes. Add mushrooms and cook another 8 minutes until juices are released and they begin to brown. Add the swiss chard stems; cook 3 minutes. Stir in the swiss chard leaves, garlic, spices, and water; allow to simmer until leaves begin to wilt, about 3 minutes. Place mixture in a large bowl and mix in the soy-based meat substitute. Chop the softened dates into 1/2 inch (1.3 centimetre) pieces and mix into the stuffing.







4. For the sesame dressing melt the Mirage margarine in a small bowl; whisk in the tahini, lemon juice, and cumin. Stir half of the tahini dressing into the stuffing.




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5. Fill each squash half with a half cup of stuffing and return to oven for 20 minutes. Squash should be soft when pierced with a knife and filling should be hot. Serve with extra tahini sauce, to drizzle over stuffed squash.

Chef Notes

• Tahini is a smooth paste made from ground sesame seeds. It can be found in most well stocked grocery and health food stores. Unsweetened peanut butter can be substituted for the tahini in this recipe, just add 1 tablespoon (15 ml) of water when mixing the dressing.