Steak and Cinnamon Dumpling Squash Mashed Potatoes

Happy Thanksgiving guys! I’m sorry for not posting lately but I’ve just been super busy to type. I have however been able to cook and have made a lot of stuff I know you guys will enjoy.

Last week I had my first Sprouts Farmer’s Market shopping experience. As soon as I got there I was amazed at all the produce they had outside – specifically I had never seen so much squash in my life! They were all sizes, colors and shapes; most of them I never even knew they existed. Out of curiosity the first one I cooked was the sweet dumpling squash (sorry Sarah…I know you don’t like squash but this you have to try!), it was slightly bigger than a tomato…super cute. I was very pleased with the end product to say the very least; it reminded me of we call ‘Maizena’ back home (kind of like yellow looking oatmeal/grits), super delish. The steak was a 5 oz portion from US Wellness meats. If you have never heard of them click on the link below and visit their site. All meats are fresh and delivered to your front door.


  • 1 sweet dumpling squash
  • 5oz Grass-fed Steak (I order my meats from US Wellness – check them out!
  • Ground cinnamon
  • Hawaiian Sea Salt
  • Garlic Salt
  • Ground Pepper

1. Set the oven to 375 degrees.

2. Cut the squash in half and remove the guts and seeds.

3. Cook the squash face down in ¼ cup of water for 30 minutes at 375 degrees or until tender. Another option is to microwave the squash for 10 minutes (or until tender).

4. Season the steak with the sea salt, pepper and garlic salt then grill until desired.

5. When the squash is ready, scoop it out into a bowl and mash together and sprinkle some cinnamon.

6. If you want more of a mashed potato consistency add a little bit of water to the squash cover and microwave for a minute or so.

I hope you really enjoy this recipe and have a great turkey day with your loved ones!


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