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Butternut Squash Dumplings with Sage Brown Butter


Butternut Squash Dumplings with Sage Brown Butter

These butternut squash dumplings are basically a half moon-shaped ravioli made with wonton wrappers.

Photo (c) John Mitzewich
These butternut squash dumplings are basically a half moon-shaped ravioli made with wonton wrappers for an easy and elegant meal. The filling is a simple, rich butternut squash puree that pairs perfectly with the nutty brown butter and sage sauce.

Makes about 48 Butternut Squash Dumpling (6 Portions)

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes


  • 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


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.
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