You'd be hard pressed to find a Long Island cheese pumpkin outside of New York, where its been grown since the 1800s. They're even a rare sight in New York, according to Ian Knauer. But this "pumpkin" is a close relative of the ubiquitous butternut, so don't let the lack of a Long Island cheese pumpkin keep you from making these dumplings.
Squash Recipe: Long Island Cheese Pumpkin Dumplings with Swiss Chard and Kielbasa
Serves 4 as a first course or 2 as a main
1 small Cheese Pumpkin (or butternut squash)
2 tablespoons olive oil
fine sea salt
1 large bunch Swiss chard
1/2 pound kielbasa
1 small red onion, sliced
freshly ground black pepper
1/2 cup finely grated Parmesan cheese
2 large egg yolks
1 teaspoon dried sage
1/2 cup all-purpose flour
Preheat oven to 400°F.
Cut pumpkin in half and remove seeds with a spoon. Place a piece of foil on a baking sheet. Rub cut sides of pumpkin with 1 tablespoon oil, then sprinkle with a pinch of salt. Place pumpkin, cut sides down, on baking sheet and roast until tender, about 40 minutes. Let cool.
Separate chard leaves and stems. Cut stems into 1/4-inch pieces and tear leaves into large pieces.
Cut kielbasa into 1/2-inch slices. Heat the remaining 1 tablespoon oil in a large heavy skillet over medium high heat, then brown sausage, turning, about 6 minutes total. Transfer sausage to a plate, reserving fat in skillet.
Add onion and chard stems to skillet and cook, stirring, until softened, 4 to 6 minutes. Add leaves and cook, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper and reserve.
Scoop 1 cup of pumpkin into a bowl. Stir in cheese, yolks, sage, flour, 1 teaspoon salt and 1/2 teaspoon pepper (the batter will be sticky).
Bring a pot of boiling salted water to a boil. Drop teaspoon-sized pieces of batter into boiling water. Boil dumplings until they float, about 3 minutes. Transfer the pumpkin dumplings to Swiss chard mixture and stir to combine. Season with salt and pepper to taste, then serve.