Butternut Squash Potstickers

Wonton wrappers are stuffed with butternut squash and scallions and served with a sesame-soy dipping sauce in this fun vegetarian recipe.

• Preparation Time: 30 mins
• Cooking Time: 17 mins
• Total Time: 47 mins
• Calories: 416 Calories

Ingredients

• ¼ cup water
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• ½ cup soy sauce
• 1 cup water, divided
• ¼ cup vegetable oil, divided
• 1 teaspoon ginger
• ¼ teaspoon sesame seeds
• 20 wonton wrappers
• 1 butternut squash, halved lengthwise and seeded
• 2 scallions, white and pale green parts only, thinly sliced

Recipe Instructions

Step 1

Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.

Step 2

Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.

Step 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.

Step 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.

Step 5

Freeze potstickers until almost solid, about 15 minutes.

Step 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.

Step 7

Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.