Butternut Squash Dumpling with Sage Brown Butter

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Butternut Squash Dumpling with Sage Brown Butter
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Makes: 6 servings adjust
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)

Directions

Ingredients

  • 1 cup Butternut Squash, Cooked
  • 1 stick Butter
  • 1 package Wonton Wrappers, round
  • 1 pinch Cayenne Pepper
  • 1 pinch Nutmeg
  • 1⁄2 teaspoon Ground Black Pepper
  • 1⁄2 teaspoon Salt
  • 1 clove Garlic, crushed
  • 1 Egg Yolk
  • 1⁄3 cup Grated Parmesan Cheese
  • 1⁄2 cup Mascarpone
  • 2 tablespoons Fresh Sage, chopped

Step 1

Preparation: 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.
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