Butternut Squash Dumplings

Butternut Squash Dumplings

Butternut Squash Dumplings - How To Make Butternut Squash Dumplings - Butternut Squash | Tips on - Find TipsServes 8 dumplings

Cooking Time: an hour


½ cup of grated Parmesan cheese;

Butternut squash;

Egg yolk;

½ cup cream cheese or mascarpone;

¼ tsp of nutmeg powder;

¼ tsp of cayenne powder;

2 cloves, crushed;


Round wanton wrappers;

Some amount of chopped sage;

Salt and pepper to taste

Method Of Preparation:

You need a cup of butternut squash. For this, split a butternut squash into two. Take out the seeds neatly and wrap carefully in the foil. For an hour, roast it at 375 degree Fahrenheit. Then scoop out the squash and throw away the skin. Do like this till you get a cup of squash.

In a bowl, pour the cooked butternut squash. Mix the parmesan cheese, cream cheese, garlic, nutmeg, cayenne, egg yolk and salt and pepper. Turn it into a smooth paste.

Spread out a wanton wrapper. With a brush or the tip of your finger, apply egg or water in the corners of the wrapper. After this lubrication, place a little (around ½ tsp) of butternut squash at the centre. Then fold the edges together and press to form a tight seal. Make sure there are no gaps as then the squash will come out.

Use a large skillet on medium heat. Melt the butter and let it change its color to a lighter tan. Then add the garlic. Mix both of them well and after few minutes, turn off the heat.

In a separate pot for boiling, boil the dumplings in hot salted water. You know when they are cooked when they begin to float on the water. If you are cooking in batches, then float the boiled dumplings in ice water until all the dumplings are cooked. After draining all of them, add the hot butter just cooked in the same skillet. Add sage and mix well.

Add salt and pepper at last according to taste.

Serve with grated parmesan cheese.

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