Butternut Squash Potstickers Recipe

Name: Butternut Squash Potstickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash; 2 dashes Cinnamon; Salt And Pepper, to taste; 1 whole Onion, Sliced; 1 Tablespoon Butter; Olive Oil; 1 Tablespoon Curry, Or More To Taste; 1 Tablespoon Cumin (or More To Taste); 1 dash Nutmeg; 3 Tablespoons Fat-free Half-and-half; 1 package (12 Oz. Package) Wonton Skins; Melted Butter, For Brushing On Potstickers; Apple Chutney, To Serve

Servings: persons

1 whole Butternut Squash
2 dashes Cinnamon
Salt And Pepper, to taste
1 whole Onion, Sliced
1 Tablespoon Butter
Olive Oil
1 Tablespoon Curry, Or More To Taste
1 Tablespoon Cumin (or More To Taste)
1 dash Nutmeg
3 Tablespoons Fat-free Half-and-half
1 package (12 Oz. Package) Wonton Skins
Melted Butter, For Brushing On Potstickers
Apple Chutney, To Serve

1
Halve the squash, and scoop out seeds.
2
Dot with butter and sprinkle with cinnamon, salt and pepper.
3
Roast at 425 degrees.
4
Depending on the squash, it could take anywhere from 45 minutes to 1 hour 15 minutes.
5
Squash needs to get soft.
6
Meanwhile, slice the onion and saute in some olive oil and butter until golden and soft.
7
Add the cooked squash, seasonings, and combine.
8
The spices are about 1-2 tablespoons each, except nutmeg.
9
Taste it and see what you like.
10
Transfer the mixture to a food processor and pulse until creamy.
11
Add a small splash of half-and-half and adjust any other seasonings to taste.
12
Place about 1 teaspoon of the mixture inside a wonton skin.
13
Brush the edges with water (you can use your finger) and press the edges together to form a triangle and seal.
14
Place on a cookie sheet lined with parchment paper.
15
When the sheet is full, brush each potsticker with melted butter, and bake for about 15 minutes, or until golden.
16
Serve with chutney on the side.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Butternut Squash, 2 dashes Cinnamon, Salt And Pepper, to taste, 1 whole Onion, Sliced, and more.

Yes, Butternut Squash Potstickers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Potstickers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions