I love autumn. One of the first signs of the season shows up in the grocery store – the winter squashes arrive. Not just one or two Butternut Squashes from God-only-knows-where, but bushels of them, along with Delicata, Acorn, Spaghetti, and my favorite – Sweet Dumpling.

The Sweet Dumpling Squash has a cream colored skin marked with streaks of green and orange, and is shaped something like an Acorn Squash, but more squared, and a seed cavity just begging to be stuffed. The texture of the flesh is soft and rich, but light and sweet – something like a cross between Butternut and Acorn. Get a good-sized one of these babies and a light, but satisfying meal for two is on the way!

Sweet Dumpling Squash With Brown Rice and Carmelized Brussels Sprouts

1 Sweet Dumpling Squash (approx. 16″ circumference – sounds huge, but it’s only about 5″ or 6″ high)

1 tsp. olive oil

salt & pepper to taste

Preheat oven to 400º.

Cut the squash in half, lengthwise and scrape out the seeds and fibers with a spoon. Brush each half with a 1/2 teaspoon of the olive oil, sprinkle with salt and pepper. Place each half, cut-side down onto a foil lined baking sheet and bake for about 45 minutes, or until the skin can be pierced easily with a fork.

In the meantime:

1/2 cup brown rice

1 1/4 cups vegetable or chicken stock or broth

pinch each of salt and pepper

1/2 tsp. garlic powder

Bring broth to a boil, add salt, pepper, and garlic powder. Add rice, cover, reduce heat to low, and simmer for about 40 – 45 minutes.

And then:

Carmelized Brussels Sprouts:

I know what you’re thinking: Brussels Sprouts?!? Seems most people either love ‘em or hate ‘em, and no in between. We happen to love them. I think the people who hate them have had bad sprout experiences – mushy, overcooked to oblivion. Just try them this way once. Please? I think you’ll find that a crispy, garlicky exterior combined with a firm but creamy interior, makes all the difference. Just once. For me?

1/2 pound fresh brussels sprouts (or more, depending on how much you like brussels sprouts!)

2 Tbs. olive oil

1 Tbs. butter (we use SmartBalance Light)

2 cloves garlic, roughly chopped in large pieces

Pinch of salt and pepper

Trim off the stem ends of the sprouts and any dark outer leaves. Rinse in cold water and while they’re wet, put them in a medium saucepan with the oil, butter, garlic, salt, and pepper. Do not add any water. Cover tightly and turn heat to medium. After several minutes, the butter should be melted, and there should be a slight sizzle. Keep covered and turn heat to low. Cook for about 15 minutes, remove cover and raise heat to medium. Stir lightly and allow the sprouts and garlic to brown, an additional 5 minutes or so.

Topping:

1 medium to large shallot, sliced thinly

2 Tbsp. olive oil

Heat olive oil in a small pan, add shallots and fry over medium heat until dark, golden brown. As they start to turn color, keep an eye on them, as they can go from yummy to burnt in a heartbeat! Remove the shallots from the oil and drain on a paper towel.

Put it all together:

Divide the Carmelized Brussels Sprouts between two plates. Spoon half the rice into each squash half, top with the crispy fried shallots, and a few shreds of Parmesan cheese if you like. Then dig in!

This recipe is easily made vegetarian or even vegan, depending on your choice of broth and butter or butter alternative, and you can certainly double or even triple the ingredients, depending on the number of people you’re feeding.

If fresh brussels sprouts aren’t available, you can certainly use frozen. Cooking time will be reduced by about half, and don’t forget to crisp them up at the end!

Enjoy!