Sweet dumpling mini squash oozing with raclette cheese and topped with pumpkin seeds. This is the culinary discovery of Fall.
You guys. We just discovered sweet dumplings. Do you know what these are? Have you tried them? They are fabulous!
These are the sweetest little squash. They are green and cream and are perfect for Fall but look almost nightmare before Christmasey. I love the texture of these fleshy, mini squash.
These were our favorite discovery this Fall. We had never tried them, let alone had the idea to roast them in the oven filled with creamy, rich raclette cheese and crunchy pumpkin seeds. We were so pleasantly surprised. The result was a darling little squash that you can eat whole (skin + everything) with just the right texture, a distinctively Fall flavor, combined with the most perfect raclette cheesiness. Pure Fall Heaven.
This is the kind of dish that we can eat for dinner and want to eat again for lunch the next day then dinner the next day… then breakfast? No, but seriously, these were delicious!
The added bonus is that these sweet dumpling mini squash require only a few minutes to prepare. Then pop them in the oven and wait for them to roast. It couldn’t really be any easier to prepare a yummy mini squash that’s perfect for Fall.
Despite their small size, these little squash + raclette cheese are quite filling. They’re small but filled with fiber and did we mention the melted raclette cheese?
These would make an adorable + surprising starter at your Thanksgiving table. They have a way of making people smile even before they are tasted. They are also really cute.
We just got back from celebrating the anniversary of our engagement 3 years ago in Reims. We had so much fun drinking champagne, visiting Reims and munching on those delightfully pink biscuits de Reims. We will be sharing our 2 day adventure in Reims with you very soon (+ an exciting collaboration announcement)! (Update : you can read about our 2 days in Reims here.)
- 2 Sweet dumpling mini squash
- 1 onion (finely sliced)
- 6 slices of Raclette cheese
- 1 tsp of pumpkin seeds
- Salt, pepper & olive oil.
- 1 tsp of paprika
- Preheat oven to 360°F (176°C).
- Cut the top off of each squash.
- Remove seeds with a spoon.
- Sprinkle salt and pepper over the squash.
- Drizzle a teaspoon of olive oil over each squash.
- Put the squash (along with their tops on the sides) in the oven for 30 minutes.
- Meanwhile, heat olive oil in a frying pan.
- Add onion, salt and paprika.
- Cook for 5 minutes.
- Fill each squash with onions and 3 slices of Raclette.
- Top with pumpkin seeds.
- Bake in the oven for 15 more minutes.
- Serve with your favorite salad.
We shared this recipe at #recipeoftheweek and Simple and in Season !
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