Butternut Squash Pot Stickers
Makes about 20 pot stickers
Store bought wonton wrappers
1 small butternut squash
2 tablespoons brown sugar
2 green onions, diced
4 tablespoons vegetable oil
3 tablespoons soy sauce, divided
1 tablespoon honey
1 tablespoon sesame seeds
Freshly ground black pepper, to taste
1. Cut butternut squash in half with large, sharp knife.
2. Remove seeds.
3. Cut off skin and cut into medium pieces.
4. Meanwhile, bring a pot of salted water to a boil. Add squash and cook about 30 minutes, or until squash is tender.
5. Drain pot. In large bowl, mash squash.
6. Cut small piece off fresh ginger. Cut off skin and finely dice. Add about one tablespoon of finely diced ginger to squash. (Rest of ginger can be refrigerated or frozen for later recipes.)
7. Add 1 tablespoon soy sauce, brown sugar, green onions, and freshly ground black pepper to squash. Stir to combine.
8. Taking one wonton at a time, dab two edges with water. In center of wonton, add about 1 tablespoon of squash mixture. Fold over wonton to make a triangle. Press edges closed.
9. Repeat until squash mixture is gone.
10. Place wontons in a single layer on a tray. Freeze about 10 minutes. (This helps wontons stay together when cooking.)
11. Heat large pan with 2 tablespoons vegetable oil. Add about half of pot stickers in a single layer. Cook about 10 minutes on each side, or until both sides are golden brown.Repeat with remaining pot stickers.
12. Meanwhile, mix together 2 tablespoons soy sauce, juice of lime, honey, and sesame seeds.
13. Serve pot stickers with honey lime dipping sauce.