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.
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