Butternut Squash Potstickers

Name: Butternut Squash Potstickers
Total time: 67
Yield: 4
Ingredients: 1 butternut squash, halved lengthwise and seeded; 3 tablespoons brown sugar; 2 tablespoons soy sauce; 2 scallions, white and pale green parts only, thinly sliced; 1 teaspoon ginger; 20 wonton wrappers; ¼ cup vegetable oil, divided; 1 cup water, divided; ½ cup soy sauce; ¼ cup water; ¼ teaspoon sesame seeds

Recipe by Sara s from allrecipes.com

Dinner 1 Hr. 7 Mins.

Ingredients

4 servings

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1 butternut squash, halved lengthwise and seeded
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3 tablespoons brown sugar
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2 tablespoons soy sauce
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2 scallions, white and pale green parts only, thinly sliced
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1 teaspoon ginger
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20 wonton wrappers

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¼ cup vegetable oil, divided
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1 cup water, divided
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½ cup soy sauce
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¼ cup water
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¼ teaspoon sesame seeds

Instructions

Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
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.
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.
Freeze potstickers until almost solid, about 15 minutes.
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.
Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.