Squash Sweet Dumpling

Little Sweet Dumpling is one of the loveliest squashes you can grow, eye-catching and full of super sweet flavour, especially after roasting. This AGM winner has been grown for nearly 50 years.  It’s a heavily ribbed beauty that’s best cooked in its skin, which can also be eaten if you like.  The flesh turns buttery and tender with a nutty hint. You can be harvesting these through October and into November for autumn deliciousness, or storing them for three to four months.  An all-round winner in our eyes, with top notch flavour and beauty all in one. 
To be an AGM winner means that this variety has been outstanding in trials, reliable and with great garden performance. 
SOW:  late April to the end of May. Start 1 seed per pot or module, about 20-25mm deep
GROW: keep moist but not waterlogged.  Harden off and plant out after all danger of frost has passed.  In cooler areas, protect young plants with cloches until they have settled in.  Each plant will give you 6-8 fruits, sometimes more. After harvest, leave them outdoors for about 14 days to harden the skins for storing (protect from frost) or finish ripening them in a greenhouse.  They keep well for 3-4 months in a cool, dark place.
ENJOY: we recommend roasting but Sweet Dumpling is a versatile squash. Sauté, steam, stir fry, microwave, use as a side with other veggies or in soups, curries, risottos or bakes. They’re lovely in a sweet pie or kept for savoury dishes.  One squash per person is about right.
Top Tip
That heavy ribbing makes them rather awkward to peel, so cut them in half and cook in their skin.  You can easily scoop out the flesh once cooked, and when roasted the skin is edible too.  Oh, and don’t forget to toast the seeds for a snack.