Sweet dumpling squash is one of many winter squashes made even more delectable by roasting.

Roasted until caramelized and golden on the edges then drizzled with a tahini maple dijon sauce that’s the perfect balance of sweet and savory, this simple side dish is the definition of flavorful seasonal eating!

Roasted sweet dumpling squash.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

I don’t love winter (in fact, I despise it if we’re being honest) but if there’s one redeeming quality of this late fall/winter period it’s winter squash!

It seems as if every year recently, more and more “fun” varieties are popping up too. Or, at least becoming more ubiquitous in stores.

Last year it was buttercup squash and koginut squash.

This year, it’s this incredibly cute looking sweet dumpling squash.

There were two bins of these fun speckled guys at my natural foods store last week and before even reading the sign to see what they were called, I had two in my cart.

Some people buy miscellaneous household or wardrobe items spontaneously, I buy winter squash.

So I did what I do with every new to me squash the first time I taste it and I roasted it.

I feel like roasting is the best method in understanding the characteristics of a squash.

But I didn’t stop there with this one.

I also whipped up a tahini maple dijon sauce to go with it and honestly, I’m not sure which component of this recipe I’m more excited about.

The sweet dumpling squash is definitely a top-contender winter squash in taste but man, don’t discount this dipping sauce because it is legit!

Picture of sweet dumpling squash.


Sweet dumpling squash can be identified by its green and white speckles and streaks.

It looks similar to acorn squash with its ridged exterior but its distinctive markings and lack of a pointed bottom help differentiate it from a traditional acorn squash.

Dumpling squashes are also similar in appearance to carnival squash but those tend to be smaller and predominately orange and yellow in color.

While it can have hints of orange on the outside, the majority of the squash will be green and white.


Most importantly though is what the squash tastes like.

And perhaps unsurprisingly considering its name, sweet dumpling squash does in fact taste sweet!

Taste-wise, it’s almost reminiscent of a mix between sweet potato and pumpkin puree.

Texturally, the flesh is smooth and creamy unlike the drier squashes of kabocha and acorn.

It would be a great swap in this koginut squash bowl as the two taste pretty similar in flavor.

Sweet dumpling squash cut in half with seeds intact.



One of the greatest components to all these “newer” squash varieties is their edible skin.

With ridged squash like this it can be incredibly hard to peel the skin. It’s one of the main reasons I’ve never been a huge fan of acorn squash.

But, with sweet dumpling squash, you don’t have to worry about this inconvenience because the skin is completely edible!


Like most squash, the seeds found inside a sweet dumpling squash are edible and particularly delicious when roasted.

Roasted squash seeds are a wonderful way to avoid food waste and make an excellent fall or winter snack.

I find them incredibly addicting and can easily eat an entire tray of them myself! In fact, I did exactly that with these roasted delicata squash seeds.

When scooping out the seeds to make this roasted squash recipe, set them aside and save to roast later. You don’t regret the extra effort!

Sliced sweet dumpling squash on a baking sheet.


In this guide to winter squash, I talk all about the different cooking methods for popular squash but without fail, my favorite is always simply roasting.

To roast a sweet dumpling squash, all you will need is:

  • 1 sweet dumpling squash (about 1 pound)
  • 2 tablespoons avocado oil
  • Kosher salt

It’s really that simple!

The minimal ingredients let the flavors of the squash shine through.

Plus, we have a delicious tahini maple dijon dipping sauce with this recipe that complements the sweet squash flavor perfectly.

You can also air fry the squash for a similar outcome. Check out this air fryer butternut squash for how to do that!


To make the tahini maple dijon sauce you’ll need:

  • 3 tablespoons tahini (choose a creamy brand like Soom)
  • 1 tablespoon maple syrup
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon cold water
  • pinch of salt

This dipping sauce might be my favorite ever created.

I do a lot of sauces to go alongside simple recipes like this but this one in particular reminds me of something you’d get in a packet at a fast food joint. In a whole-food sort of way, of course!

It’s addicting in all the best ways and if you love honey dijon flavors, you will love this spin on it.

The maple lends a fall vibe while the tahini creates a decadent and lusciously creamy texture.

It wouldn’t be lying if I said the squash just became a vehicle for more sauce after a few bites.

Maple dijon tahini sauce to serve with roasted sweet dumpling squash.


Start by preheating the oven to 400°F. I always use my convection roast setting when roasting squash and encourage you to do the same if your oven is equipped with it.

If not, you may consider raising the temperature to 425°F to ensure crispy edges while roasting.

Half and seed the sweet dumpling squash then cut into wedges about 1/3″ thick. Try to keep them uniform in size as much as possible for even cooking times.

Place the squash wedges on a baking sheet lined with parchment paper and drizzle the avocado oil over top. Toss the squash together with your hands to fully coat each piece with the oil.

Season with Kosher salt and place in the oven to roast for 30-35 minutes.

The squash should be a golden brown color around the edges and fork tender when done.

Make the tahini maple dijon sauce by combining all the ingredients in a small bowl and whisking together until smooth.

Serve the roasted squash with the dipping sauce or drizzle on top. Enjoy while warm.

How to cook sweet dumpling squash in the oven.


The ridged exterior of a sweet dumpling squash makes it easy to figure out how to cut the squash into wedges.

First, using a sharp knife, half the squash lengthwise and scoop out the seeds.

Then, using the indents on the outside of the squash as your guide, slice through to create “wedges”.

Easy roasted sweet dumpling squash recipe with serving sauce.


While I prefer oven-roasting for almost any squash, there are a few other ways you can cook this squash.

Microwave – like a potato, sweet dumpling squash can also be microwaved if desired.

Clean the outside of the squash well and poke a few holes in the exterior with a fork or knife. Wrap the squash in a paper towel and microwave on high for 5-8 minutes until soft and tender.

Slice in half and remove the seeds after it’s cooked in the microwave and serve as desired.

Steamed – this method works great if making soup or mashing into a puree like this creamy pumpkin cauliflower mash.

Cut the squash into quarters (removing the seeds) and place in a steaming basket. Steam until fork tender and use as desired.

While the skin is edible and can certainly be mashed or pureed in a soup, you may want to scoop the flesh out of the skin for appearance in the final dish.

Bake – instead of roasting in wedges, cut the sweet dumpling squash in half, remove the seeds and bake the halves whole.

Similar to this maple baked white acorn squash, sweet dumpling squash is delicious this way as well. Fill the cavities with butter/oil and maple syrup/sugar for an even simpler side dish.

Perfectly roasted sweet dumpling squash on a plate served with a tahini maple sauce.



Any winter squash can be stuffed.

Use the recipes for stuffed delicata squash, stuffed honeynut squash and stuffed kabocha squash as inspiration and make a stuffing that suits you.

Roasting the sweet dumpling squash in halves instead of wedges and then filling with the desired stuffing will create a wonderfully satisfying seasonal meal.

You can also twice bake it and stuff it like twice baked spaghetti squash.

Or, use the vegetarian filling in these stuffed round zucchini to create a more filling side dish or light meal.

Fork tender sweet dumpling squash roasted in the oven and served with a maple dijon tahini sauce to dip or drizzle on top.


Before cooking, a winter squash like this can be stored on the counter for a few weeks. If you need to extend the lifespan beyond that, keep the sweet dumpling squash stored in a cool, dark area for up to 1-2 months.

Once roasted, the squash can be stored in an air-tight container in the refrigerator for up to a week. Store the tahini maple dijon sauce separately.

After it’s been roasted, the squash can also be frozen. Let cool completely then store in freezer safe bags or containers.

Thaw frozen roasted squash in the refrigerator overnight and reheat in an oven or toaster oven. While the crisp edges won’t stay intact after freezing, the intensified sweet flavor from the roasting will still come through.


Thai Buttercup Squash Soup
Kabocha Squash Chili
Holiday Butternut Squash Hummus
Creamy Coconut Delicata Squash Soup

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
4.96 from 62 votes

Roasted Sweet Dumpling Squash with Tahini Maple Dijon Sauce

Servings: 4 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Roasted sweet dumpling squash
Sweet dumpling squash is roasted until caramelized and golden and served with a mouthwateringly addicting maple dijon tahini sauce for dipping.


  • 1 sweet dumpling squash, seeded and sliced into 1/3″ wedges
  • 2 tablespoons avocado oil
  • Kosher salt

For the maple dijon tahini sauce

  • 3 tablespoons creamy tahini
  • 1 tablespoon maple syrup
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon cold water, *see note
  • pinch of salt


  • Preheat oven to 400°F.
  • Spread squash slices out onto a large, heavy duty rimmed baking sheet. Drizzle avocado oil over the squash and toss together using your hands until each wedge is coated. Season with salt and roast for 30-35 minutes until golden brown around the edges and fork tender.
  • While the squash roasts, make the sauce by combining all the ingredients in a small bowl and whisking until smooth. Add more water if necessary for desired consistency. Adjust salt to taste.
  • Remove squash from the oven when finished roasting and serve with the sauce.


*It’s important that the water is cold otherwise the tahini tends to seize up while whisking.


Serving: 1SERVINGCalories: 185kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 170mgFiber: 4gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    400 at maybe 45 minutes wedge style as listed. Great! Does need a sauce so I’ll try with the tahini if I find in store. Paired with roasted white mushroom and onions.

  2. Fall veggies are sooooo good, I needed to branch out on the types of squash I make (ha, I was stuck in a rut with butternut and spaghetti) . .. this was amazing and we loved the sauce.