Dumpling Squash Bowls

T’is the season to buy any and all kinds of squash here in Massachusetts. I’m on a mission to try all of the varieties being grown locally.

How do you know if it’s local? Get it at your local farmer’s market, of course! Or, look for a label of origin at the grocery store.


I’ve been on a kick of making sprouted pulses. The hollow of this squash (once its seeds are scraped) out acts as a bowl for the protein and extra vegetables.


These squash bowls are full of warming spices and herbs like turmeric, black pepper (needed to optimal bioavailability from turmeric), and rosemary. They can also be heated in the oven (or microwave) later in the week if you want to make some on batch cooking days.


  • 1 dumpling squash
  • 2 teaspoons ghee
  • 1/2 cup sprouted lentils dry
  • 6 baby crimini mushrooms
  • 1/2 cup vegetable broth
  • 1 tablespoon coconut aminos
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon black pepper
  • 1 teaspoon rosemary fresh or dried 


Preheat oven to 400°F. Cut squash in half, remove seeds, brush with ghee. Roast flesh down on a lined baking sheet for 40 minutes.

Cook lentils in a pot by covering in an inch of water. Bring to a boil, then reduce to a simmer for 25 minutes. The goal is to have all of the water be absorbed.

Transfer lentils to a bowl and set aside. Dice mushrooms and add to the pot over medium-low heat. After 5 minutes, add all remaining ingredients and bring to a simmer. Add lentils, cook for another 3-5 minutes.

Once squash have been removed from the oven, spoon the lentil mixture into the hollow of each half. Sprinkle with extra seasonings if desired.

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