Maple Sweet Dumpling Squash

"An easy way to prepare squash. Even folks who hate squash will love this one. Serve it as a side dish, or even as a dessert. This recipe can be prepared with butternut or acorn squash (or any other winter squash), but will require longer cooking times. Kosher: Dairy."
photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:




  • Preheat oven to 350 degrees.
  • Cut the squash in half and remove seeds with a spoon.
  • Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
  • Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
  • Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
  • Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

Questions & Replies

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  1. I really loved this squash. The recipe is good but I reduced maple syrup a tad bit cause the squash is so naturally sweet!
  2. The squash took considerably more time to cook than was recommended. Therefore, I was very disappointed when it was not ready in time for dinner.
  3. It was okay. It took a lot longer to cook for me and wasn't great but not terrible, just kind of meh.
  4. Yummy, yummy, yummy..this was my first time making and eating a winter squash and it was really good. I looked at the recipe on the sticker of the squash and it is the very same one as posted here. When I poked the skin on the outside, I didn't poke the holes all the way through and nothing leaked out for me. Thanks for posting as it was just the push I really needed to try my first winter squash!
  5. It was delish but 30 minute cook time is not even close. It took an hour and a half at 350°.


  1. Less maple syrup and I used a heart healthy olive oil spread in lieu of butter.


Read my gluten-free blog <a href="">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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