Recipe: Yummy Butternut Squash Vegetarian Dumpling Filling

Butternut Squash Vegetarian Dumpling Filling. Great recipe for Butternut Squash Vegetarian Dumpling Filling. First off, this was crazy delicious. I was kind of winging it as I was going, keeping track of all that i was putting in there.

Because the majority of our meals are vegetarian, we have made some really tasty vegetarian dumplings. This is one of our favorites. Homemade Butternut Squash Potstickers That Beat Anything You can Find in a Restaurant. You can have Butternut Squash Vegetarian Dumpling Filling using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Butternut Squash Vegetarian Dumpling Filling

1. You need 5 cup of Butternut Squash.
2. You need 2 tbsp of olive oil (divided).
3. It's 1/2 tsp of dried parsley.
4. Prepare 1/2 medium of carrot.
5. You need 8 oz of package of tempeh.
6. Prepare 3 large of button mushrooms.
7. You need 4 medium of shiitake mushrooms.
8. Prepare 1 tsp of minced garlic.
9. It's 4 medium of green onions.
10. You need 1 tsp of hoison sauce.
11. You need 1 tsp of sesame seed oil.
12. You need 1 tsp of soy sauce.
13. Prepare 1 tsp of brown sugar.
14. Prepare 1/3 cup of vegetable broth.

Source: Homemade Butternut Squash Potstickers Home cooked perfection…better than any restaurant! The dumplings are stuffed with a slightly sweet ricotta butternut filling and then served with crispy hazelnuts and sage. And just like that, we've moved on from summer flavors like tomatoes and corn to hearty fall flavors like sage and. In a large blender combine vegetable stock with roasted butternut squash until fully combined.

Butternut Squash Vegetarian Dumpling Filling step by step

1. Preheat the oven to 350°F..
2. Peel and chop the butternut squash into 1 inch cubes. I used the large round part of the squash and it turned out to be about 5 cups worth..
3. Lay the squash out on a cookie sheet. Drizzle 1 tbsp of the olive oil over the squash and sprinkle the parsley on top. Bake in the oven for 10 minutes (just to soften up the squash)..
4. When the Squash is done roasting, add it to a food processor and pulse until it is mostly mush, but still some some chunks reside..
5. Move the processed squash into a large bowl..
6. Grate the carrot in as fine a grater as you have. Add into the bowl with the squash..
7. Chop up the tempeh into the smallest pieces possible. It should be about the size of orzo, if possible. Add into the bowl with the squash and carrot..
8. Chop up the button and shiitake mushrooms, stems and all, into very fine pieces..
9. Add the rest of the olive oil to a non-stick pan with the chopped mushrooms and the minced garlic. Sautee on medium low for about 15 minutes. The smell will be awesome. Once done, move to the large bowl with the other ingredients..
10. Finely shop up the green onions and add to the large bowl..
11. Add the hoison sauce, sesame oil, soy sauce, brown sugar, and vegetable broth..
12. Stir with chop sticks or other utensil until thoroughly blended, about 10 minutes. Store in large tupperware until needed..

Place butternut squash liquid into a saucepan on medium heat. Once the liquid has reached a soft boil, place dumplings in and allow for the dumplings to become fully immersed in the butternut squash liquid. Add agave nectar and stir occasionally for. Mash the butternut squash (or blitz it in a food processor for a super smooth consistency) and mix through the fried ingredients. Spread out the wonton wrappers (round or square) on a sheet of parchment paper.

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