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Butternut Squash Potstickers


"Wonton wrappers stuffed with squash and served with sesame soy sauce. Steamed green beans make an excellent accompaniment."
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1 h 7 m servings 415 cals
Original recipe yields 4 servings

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  1. Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
  2. Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
  3. 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.
  4. 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.
  5. Freeze potstickers until almost solid, about 15 minutes.
  6. 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.
  7. Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

Nutrition Facts

Per Serving: 415 calories; 14.6 g fat; 66.7 g carbohydrates; 9.2 g protein; 4 mg cholesterol; 2500 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were yummy. .. nice change from usual. I made the potstickers pre the recipe, but used leftover butternut squash so it was pretty fast. If you forget them in the freezer, like I did. just ...