I am a huge fan of butternut squash. I get so excited when I see it popping up all over markets and on restaurant menus in the fall. I like to buy the packages of precut cubes. It just seems much safer to me…every time I take the giant chef’s knife to a whole butternut squash I come perilously close to losing a finger.
Usually we just roast our butternut squash – toss it in some olive oil, salt and pepper and roast for 20 mins at 400 degrees. Simple and delicious. But I decided to branch out with my latest butternut squash purchase and make potstickers. Wow. Amazing. New favorite recipe! This was my first time making potstickers and I have to say, I was pretty darn proud of myself. Look at these beauties! I was pretty much dancing around the apartment when they were finished.
These potstickers are made using wonton wrappers. Have you ever used these guys? You can find them in the refrigerated section, usually near produce. They are so cute and are really easy to work with. You just put a little dollop of squash filling in the middle of a wonton wrapper, wet the edges with some water, and fold into a triangle. The water helps the edges stick together, and you have a perfect little squash package!
You shallow fry these for a few minutes until they are golden brown, then flip then over and steam them to finish cooking. I was worried that they would lose the beautiful crispy texture, but they don’t! The finished product is slightly crispy and slightly soft. The perfect potsticker texture. And the dipping sauce. I could literally drink this stuff, and it is so easy to make. These potstickers are seriously amazing, and very impressive!
Butternut Squash Potstickers
Recipe from Martha Stewart
Yield: about 25
1 pound butternut squash – peeled, seeded, and cut into ½ inch pieces
2 tablespoons soy sauce
3 tablespoons packed dark brown sugar
¼ teaspoon salt
2 scallions, white and pale-green parts only, thinly sliced
1 teaspoon grated fresh ginger
25 wonton wrappers
¼ cup canola oil
Place the squash, soy sauce, sugar, and salt in a medium sauce pan and cover with water. Over medium-high heat, bring the mixture to a boil and then let it cook for about 12 minutes, until the squash is tender. Drain the mixture, and then transfer the squash to a bowl. Mash it up until smooth, and then stir in scallions and ginger. (note: I sautéed my scallions for a few minutes because I do not like raw onion. This is optional.)
Line a baking sheet with a silicone mat or parchment paper. Lay out a few wonton wrappers and place just under a tablespoon of filling in the center of each wrapper. Wet the edges of the wonton wrapper, using a pastry brush or your finger. Bring the corners up to make a triangle, making sure the filling does not come out the edges. Press the edges to seal, and place on a baking sheet. Repeat with the remaining wonton wrappers. You might have some squash mixture leftover. Freeze the potstickers until firm, about 10 – 15 minutes.
Heat 2 tablespoons canola oil in a large nonstick skillet over medium heat until hot but not smoking. Add about 10 potstickers (or however many fit without crowding) and cook until the bottoms are golden brown. Shake the pan periodically to make sure they aren’t sticking. (note: I had two skillets going at once so that I could cook more at one time!) Turn the pot stickers over, carefully pour in ½ cup of water, and cover the pan. Steam for about 2 – 3 minutes, until most of the liquid is evaporated. Transfer potstickers to a serving dish, and then repeat until all potstickers are cooked.
Sriracha Ginger Dipping Sauce
Recipe adapted from Martha Stewart
1/2 cup soy sauce (I used low sodium)
2 tablespoons rice vinegar
2 tablespoons white vinegar
4 teaspoons Sriracha sauce
1 heaping tablespoon sugar
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
optional garnish: chopped green onions and sesame seeds
Whisk all ingredients together in a medium bowl. If desired, garnish with onions and sesame seeds