Roasted Butternut Squash Potstickers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 36 potstickers
 
Roasted butternut squash puree potstickers. Slightly crunchy on the bottom and soft on top, these sweet roasted butternut squash potstickers are the perfect appetizers.
Ingredients
Roasted Butternut Squash Puree
  • 1 medium sized butternut squash
  • 2 tablespoons maple syrup
  • ½ cup water
  • 2 tablespoons maple syrup
Potstickers
  • 1 package of potsticker wrappers (about 36 round sheets)
  • 2 tablespoons vegetable oil
  • water
  • Soy sauce and lemon for dipping
Directions:
Roasted Butternut Squash Puree
  1. Preheat the oven to 350F.
  2. Cut the butternut squash in half and remove the seeds and fiber from the center. Drizzle one tablespoon of maple syrup into each of the hollowed out part of the butternut squash halves.
  3. Place the butternut squash onto a foil lined baking pan.
  4. Pour ½ cup of water into the pan around the butternut squash to keep it moist. Cover the butternut squash with foil.
  5. Place the baking pan into the oven for about 1 ½ - 2 hours until the butternut squash is soft. Remove the butternut squash from the oven and allow them to cool for a few minutes.
  6. Drain the butternut squash well. Use a spoon to scoop out the butternut squash out from its shell. Drizzle the rest of the maple syrup over the butternut squash. Mash the butternut squash until it becomes puree-like.
Potstickers
  1. Put about 1 ½ teaspoons of butternut squash puree in the center of the potsticker wrapper. Pinch the ends together to create pleats or four corners. See post for details.
  2. Add about 2 tablespoons of vegetable oil into a skillet to lightly coat the bottom of the pan. Allow the oil to warm over low heat.
  3. Place the potstickers into the skillet to lightly fry the bottom of the potstickers until they become golden brown. Pour about ⅓ cup water over the top of the potstickers to keep them moist. Cover the skillet with a lid and allow the steam to cook the potsticker for a few minutes.
  4. Repeat until all the potstickers are cooked.
  5. Serve the potstickers warm with favorite dipping sauce.
Notes
** Butternut squash puree can be prepared ahead a few days in advance and stored in an airtight container in the refrigerator.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/01/22/roasted-butternut-squash-potstickers/