This is usually my recipe for acorn squash, but the farmer at the market on Sunday told me I could cook these the same way, and they would taste better. Who am I to argue with that? Sweet dumpling squash is a little milder than acorn, and I thought the flesh was a little heartier, but maybe I just haven't had fresh squash in a while!
I made mine in the microwave (I will do almost anything to avoid slicing up a raw squash), steamed with a little bit of water so it wouldn't dry out. But, you could also roast a pan of 4 of them if you wanted to use them for a bigger group.