Roasted Butternut Squash Dumplings

A Fresh Start: New Year, New Recipes

The winter holidays are over, and it’s time for a reset—starting with a haircut and some fresh recipes. Enter Christine, the lovely lady who not only cuts my hair but also generously shares some of her favorite recipes with me.

This recipe is a nod to Christine and her knack for knowing just what’s needed to start the New Year off right. With the holidays behind us, it’s the perfect time to refresh the palate and try something new.

So, here’s to fresh beginnings, fresh ideas, and a big thank-you to Christine for inspiring this delicious start to the year. Enjoy! ❤️✨

Roasted Butternut Squash Dumplings

Special Note: These are worth the small effort to make them and lovely served with a fresh ginger infused fried rice.

Ingredients:

• 1 lb butternut squash

• olive oil

• 1 clove garlic

• 6cm frozen fresh ginger

• 1 1/2c broccoli

• 1 tsp strong miso paste

• 1 tbsp rice wine vinegar

• wonton wrappers

• for serving: green/spring onions, toasted sesame seeds soya sauce, Dijon mustard

Instructions:

1. Preheat oven to 350 degrees F.

2. Deseed the squash and cut up into 1.5” cubes. Toss with 1 tbsp olive oil, a pinch of kosher salt, freshly grated black pepper and then roast on tray for about 1 hour or until soft and golden.

3. Peel the garlic and 2cm of the ginger, then whiz in food processor with the broccoli, miso and vinegar until fine.

4. Pulse in the cooked and cooled squash, then season to taste.

5. One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal. (Don’t stress if they tear now and then.) Place on a large sheetpan until all the dumplings are created.

6. Once finished, place them all in a large oiled nonstick frying pan and then place over high heat.

7. Then pour 2/3 c vege broth (or water) and cover.

8. Let it steam until the liquid has completely evaporated, then uncover and allow them to fry, removing as soon as the bottoms are golden and crisp

9. Meanwhile, in separate small dishes add: toasted sesame seeds, sliced green onions, freshly grated ginger, soya sauce and mustard.

10. Easy Ginger Fried Rice: Cook 2 cups of italian rice in a rice cooker. Meanwhile, finely chop up broccoli, grate a large carrot, slice a couple of green onions. Over high heat, quickly stir fry broccoli, carrot, green onion and add sweetlet green peas. Cook veges unti tender crisp. Add cooked rice and grate frozen fresh ginger - taste for desired level of gingeriness :)!