Butternut Squash Potstickers Recipe

Ingredients

• 1 butternut squash, halved lengthwise and seeded
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 scallions, white and pale green parts only, thinly sliced
• 1 teaspoon ginger
• 20 wonton wrappers
• cup vegetable oil, divided
• 1 cup water, divided
• Dipping Sauce:
• cup soy sauce
• cup water
• teaspoon sesame seeds

Directions

1. Place the butternut squash cut-side down in a shallow dish and cover with plastic wrap.
2. Microwave the squash until the flesh is easily pierced with a fork, about 12 minutes.
3. Let the squash cool for about 5-10 minutes or until it can be easily handled.
4. Scoop the flesh from the squash into a large bowl and discard the skin.
5. Mix the brown sugar and 2 tablespoons of soy sauce into the squash. Stir in the scallions and ginger.
6. Spoon 1 tablespoon of the squash mixture into the center of each wonton wrapper. Moisten the edges with water and fold the wrapper into a triangle shape.
7. Repeat the process with the remaining wonton wrappers and squash mixture.
8. Arrange the filled potstickers on a baking sheet and freeze until almost solid, about 15 minutes.
9. Heat 2 tablespoons of oil in a large skillet over medium heat.
10. Add a layer of potstickers to the skillet and cook, shaking the skillet occasionally, until the bottoms are golden, about 2 minutes.
11. Flip the potstickers and add cup of water to the skillet. Cover and steam until the potstickers are cooked through, about 3 minutes.
12. Transfer the cooked potstickers to a serving dish. Repeat with the remaining oil and potstickers.
13. To make the dipping sauce, mix together cup soy sauce, cup water, and sesame seeds in a small bowl.
14. Serve the potstickers with the dipping sauce on the side.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.