To Seed: Start by planting 2-3 seeds 1” deep and 24" apart from other plants and 6” in a row apart. Plant in rich, loamy soil (pH of 5.8-6.8). For the best outcome, plant at 60-95°F (best August); the squash loves warm soil and is sensitive to frost. Ensure your squash plant gets to at least 8 hours of full sun daily. The seeds will germinate between 7-14 days, and it is best to sow directly into the soil rather than transplanting.
Look & Taste: The mature squash grows from its vine above ground. The vine can grow roughly 6 feet long and 12-25 inches tall. The fruits of Sweet Dumpling are around 4 inches in diameter, have ivory skin, and are painted with dark green spots and stripes. Sweet dumpling's inner flesh is golden yellow to light orange and tastes sweet, much like sweet potato.
Harvesting & Storage: Harvest after 110 days. Each vine yields from 8-10 fruits per vine. After harvesting, the squash leaves will wilt with the first frost; these squashes are annual plants that will return the following year with proper soil. You can store the squash in the fridge or at room temperature.
We purchased our seeds from True Leaf Market. 
True Leaf Market has been in business since 1972 and proudly supports home and professional growers in the seed industry. They have a lustrous variety of seeds from premium brands such as Mountain Valley Seeds, Sustainable Seeds, Kitazawa Seeds, and Handy Pantry. As an independent non-GMO seed company, they proudly support anyone who wishes to grow.
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4-8 people
2 Sweet Dumpling squash (peeled, seeded, and chopped)
1 lb ground spicy sausage
1 lb Gnocchi
1 can Cannellini Beans (rinsed)
1 can roasted tomatoes (diced)
2 sweet peppers (chopped)
3 green onions (chopped)
1 cup onion (sliced)
3 cloves garlic (minced)
2 tbsp unsalted butter
handful of kale
8 cups bone broth
2 bay leaf
pinch of salt & pepper to taste
Preparation
Start by washing your produce clean. Rinse your beans and set aside.
Prep your Mise en place. Peel your Sweet Dumpling with a potato peeler, cut through the center of the squash to remove the seeds, and chop it into 1” pieces. Rough chop your sweet peppers. Then, peel and dice your onions, slice your garlic, and set aside.
Cooking
Melt 1 tbsp of butter in a stockpot and set over medium heat. Add your onions and peppers; cook for about 2 minutes, just before the onions are translucent. Add a pinch of salt and pepper. Stir in the spicy sausage and cook for 10 minutes, or until browned and almost cooked through. Break down the sausage into pieces with a wooden spoon. Add the garlic and green onion whites and cook until fragrant, 1 minute. Remove the sausage with a slotted spoon and set aside.
Add the gnocchi to the pot and brown in the sausage fat for 2 minutes, or until browned. Remove the gnocchi and set aside with the sausage.
Melt the remaining butter in the stockpot, still on medium heat, and add the squash. Cook the squash for 2 minutes, slightly softening it to al dente. Add your bone broth and bay leaves, increase the heat to high, and bring to a boil. Once boiling, reduce heat to simmer with the lid on for 13-15 minutes or until the squash is tender. Remove bay leaves.
Remove from heat and pull out a few chunks of squash (8 chunks). Add your squash chunks and 1/3 cup of the broth in a medium bowl, and blend with an immersion blender (or you can use a traditional blender) until smooth.
Return the sausage, gnocchi, and squash puree to the pot. Heat over medium heat, then add the beans and tomatoes. Add your kale on top and cook for 3-5 minutes with the lid on. Ready when the kale has wilted.
Finish with salt and pepper to taste. Garnish with the green onion greens and enjoy your delicious, homemade, hearty,
sweet dumpling soup.
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