Servings: 12

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Twice Baked Squash


6 Frieda’s® Sweet Dumpling Squash halved
4 to 5 cups cooked mashed potatoes, sweet potatoes, turnips or rutabaga
2 cups milk or light cream
1 ½ cups softened butter
Grated rind of 1 orange
½ teaspoon ground allspice
1 teaspoon ground pepper


Bake sweet dumpling squash halves, cut side down with a little water in a covered pan at 375°F to 400°F for 30 minutes or until tender. Remove from oven; spoon out seeds and discard. Spoon out squash pulp and combine with mashed potatoes, milk or cream, butter, orange rind, allspice and pepper. Spoon mixture back into squash halves; place on baking sheet. Cover and bake for 10 to 15 minutes more or until heated through.