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.


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