| 10 | sm | Sweet dumpling or acorn squash (about 12 oz each) |
| 1/2 | c | Plus 2 Tbs light brown sugar |
| 5 | ts | Finely chopped orange zest (2 oranges) |
| 1 | ts | Ground ginger |
| | Orange-Ginger Sweet-Potato Puree (recipe follows) |
| 2 | tb | Unslated butter |
| 6 | tb | Granulated sugar |
| 1 | pt | Fresh kumquats |
| 10 | | Fresh sage leaves |
| | ORANGE-GINGER SWEET-POTATO PUREE: |
| 3 1/2 | lb | Sweet potatoes (about 7 medium) |
| 1/2 | c | Solid vegetable shortening |
| 3 | tb | Unsalted butter; room temp |
| 1/2 | c | Light brown sugar |
| 1/3 | c | Orange juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/8 | ts | Ground nutmeg |
| 3/4 | ts | Ground ginger |
| 2 | ts | Chopped crystallized ginger |
| 1 | ts | Grated orange peel |
