Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 cup cooked butternut squash

  2. 1/2 cup mascarpone or cream cheese

  3. 1/3 cup grated Parmesan

  4. 1 egg yolk

  5. 1 crushed clove garlic

  6. 1/2 tsp salt

  7. 1/2 tsp fresh ground black pepper

  8. pinch of nutmeg

  9. pinch of cayenne

  10. 1 package round wonton wrappers

  11. 1 stick butter

  12. 2 tbsp chopped sage

Instructions Jump to Ingredients ↑

  1. To prep the butternut squash: cut a small squash in half lengthwise, scoop out the seeds and wrap in foil. Roast in a 375 degrees F. for 1 hour, or until the butternut squash is tender. Let cool. Scoop the soft squash into a bowl and discard the skin.

  2. Place one cup of the butternut squash into a mixing bowl. Add the mascarpone, Parmesan, egg yolk, garlic, salt, black pepper, nutmeg, and cayenne. Mix thoroughly with a spatula.

  3. To make the dumpling: Using the tip of your finger or small pastry brush, dampen the wonton wrapper, all the way around the edge with water or beaten egg. Place 1/2 tablespoon of the butternut filling in the center and fold in half, pinching the edges together tightly to seal.

  4. Place the butter in a large skillet, and over med-low heat cook until the butter turns a light tan color and takes on a nutty aroma. Turn the heat to low and add the garlic. Cook the garlic in the butter for 2 minutes and remove. Turn off the heat until the dumplings are cooked.

  5. Bring a pot of salted water to a boil. Add the dumplings and boil for 1 minute, or until they float. Drain well and add to the hot brown butter. Add the sage and cook on med-high until the dumplings get a little color and are heated through. Season with salt and fresh ground black pepper to taste. Serve 8 dumplings per person with grated Parmesan.

  6. If cooking in batches, the dumplings can be kept in ice water after boiling until being finished in the butter.

Comments

882,796
Send feedback