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Dumpling squash with herb butter


2 dumpling squash (or golden nugget squash)

6 tablespoons butter, at room temperature

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1/2 teaspoon dried thyme

1 clove garlic, finely chooped

2 tablespoons lemon juice

Preheat the oven to 350 degrees. Cut the squash in half; remove and discard the seeds. Place the squash halves, cut side up, on a greased ovenproof dish. Mash the remaining butter; add the chopped basil, oregano, thyme, garlic and lemon juice.

Put one-fourth of the herbed butter in each squash half. Cover the dish with a lid or foil and bake for 25 to 30 minutes, or until a toothpick pierces the side of the squash easily.

Claire Hopley

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