Makes about 48 Butternut Squash Dumpling (6 Portions)
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup cooked butternut squash
- 1/2 cup mascarpone or cream cheese
- 1/3 cup grated Parmesan
- 1 egg yolk
- 1 crushed clove garlic
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- pinch of nutmeg
- pinch of cayenne
- 1 package round wonton wrappers
- 1 stick butter
- 2 tbsp chopped sage
Preparation:
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.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.
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.
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.
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.
If cooking in batches, the dumplings can be kept in ice water after boiling until being finished in the butter.
