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Dumpling Squash with Citrus-Herb Sauce

Orange and lemon juice bring out the sweetness of the dumpling squash.


1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1 1/2 tablespoons sugar
1/4 teaspoon dried tarragon
1 tablespoon butter
1/8 teaspoon white pepper
3 (1-pound) sweet dumplings or other winter squash
Tarragon sprigs (optional)


1. Preheat oven to 350°F.Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer until reduced to 1/2 cup (about 10 minutes). Remove from heat; stir in butter and pepper. Keep warm.

2. Cut squash lengthwise into quarters, discarding seeds and stringy pulp. Place squash, cut sides down, on a foil-lined baking sheet. Bake at 350° for 30 minutes or until tender. Cool slightly. Scrape inside of squash with tines of a fork; drizzle sauce over squash. Garnish with tarragon, if desired.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912