Dumpling Squash
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Dumpling squash was first developed in Japan in 1976. It contains vitamin A, B vitamins such as folate, riboflavin, and thiamin, beta-carotene, and is a good source of fiber. As a matter of fact, the fiber found in squash is very good at scraping excess cholesterol from the walls of arteries, thereby reducing the chances of atherosclerosis, heart attack, and stroke. Dumpling squash is known for its unique appearance and small size. Besides, its light orange to gold flesh is firm, moist and offers a sweet, mild flavor, which makes it great for cooked applications such as roasting, sautéing, baking, and steaming.
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