Best Butternut Squash Potstickers Recipes

BUTTERNUT SQUASH POTSTICKERS

Steps:

• Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
• Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
• Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
• Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
• Freeze potstickers until almost solid, about 15 minutes.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
• Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

BUTTERNUT SQUASH POTSTICKERS WITH APPLE CHUTNEY

Steps:

• 1. Preheat the oven to 400 degrees. 2. Split the squash lengthwise in half and scoop out the seeds and pulp. 3. Sprinkle each half with cinnamon, nutmeg, and cloves. Place 1 TB of butter in each cavity. 4. Wrap each half in aluminum foil, place on a baking sheet, and place in the oven. Remove when tender, about 1 ½ hours. 5. Meanwhile, in a 5-6 quart pot, sauté the bacon on med-hi heat until half way cooked. Add onions and sauté until onions are translucent. Add salt and pepper to taste. 6. Unwrap squash and scoop out flesh. Add it to the bacon and onion mixture. Stir to combine. 7. Puree mixture in food processor (in batches, if necessary). Add mixture back to pot and bring to simmer. Add chicken stock and stir to combine. (Make sure not to add too much stock. The mixture can't be too "soupy"). Add salt and pepper to taste, along with dried sage. 8. Let soup simmer 10-15 minutes to combine flavors. 9. Stir in heavy cream and let the mixture cool. 10. Lay out wonton wrapper and place 1 teaspoon in the centerof each. 11. Water the edges and fold up and secure. 12. Cover with damp towel so wontons don't dry out and prepare bamboo steamer. 13. Heat a skillet with olive oil and sear the bottom of the potstickers. When browned, move to steamer and steam until wonton is cooked (less than 1 minute). 13. Serve with apple chutney of choice.