Wondering what to do with all the butternut squash you picked from your garden? Turn your harvest into butternut bacon potstickers.
This time of year we get an abundance of butternut squash out of the neighborhood garden. We are fortunate to have wonderful neighbors who we share our bounty with.
Butternut squash is also plentiful at your local farmers market and grocery store this time of year. It's the perfect veggie for fall.
So what to do with that butternut squash? Like pumpkin, it's a sweet gourd that I like to pair with something spicy or salty to balance it out.
I recently decided to cook and scoop out the sweet pulp and mix it with bacon for a delectable treat. I created potstickers one recent afternoon to share with company.
Topped with a sweet chili sauce these butternut bacon potstickers were outstanding. I promise you can't eat just one.
My brother-in-law thought they were delicious and gobbled them down. It wasn't until he ate several that he realized what was inside. It's a great way to eat your vegetables!
I typically enjoy making potstickers the traditional way, with pork and cabbage. But who says you have to be traditional. I needed a way to use up that squash.
I think these dumplings would make a great appetizer for any party. While they do take a bit of time folding all those wonton wrappers, the recipe has simple ingredients and is quite easy to make.
Wonton or potsticker wrappers should be readily available at your grocery store. Check the Asian food aisle first. I found mine in the refrigerated organic food section. What you don't use you can freeze for later use.
Love butternut squash? I also have a butternut squash recipe that features pancetta and pecans that I serve around the holidays. It's a favorite family side dish that has been quite popular on the blog.
Butternut Bacon Potstickers
Makes two dozen. Total time: 45 minutes
- 1 small butternut squash
- 1 small sweet onion
- 1 small sweet red or orange pepper
- 8 slices of bacon
- 1/2 teaspoon ground pepper
- 12 ounces wonton wrappers
- 1 bottle sweet chili sauce
- 1 tablespoon olive oil
Slice the butternut squash in half and place flesh side down in a microwave – safe baking dish. Add 1/2 cup water to the dish and microwave on high for 20 minutes.
Remove and allow the butternut squash to cool before handling. Scoop the softened squash purée into a bowl. Toss the rind.
Chop the bacon and fry until crispy. Remove the bacon bits to a paper towel lined plate. Drain the bacon grease from the pan. Next add the onion and red pepper to the pan and sauté for 3 to 5 minutes or until softened.
Transfer the onion, red pepper and bacon to the bowl. Season with pepper and mix well.
Add 1 teaspoon of filling to each square wonton wrapper. Fold the wrapper in half forming a triangle. Brush the edges with water using your finger and press to seal enclosing the filling. Dab the corners with water and bring them together, overlapping the corners. Press to seal. Set each potsticker aside on a baking sheet.
Next add 1 tablespoon of olive oil to a large skillet pan over medium heat. Once the oil is hot, add half the potstickers to the pan to brown one side. Once browned, add one 1/4 cup water to the skillet and cover. Allow the potstickers to steam for about 3-5 minutes until softened. Uncover and cook for another minute or two. Repeat for the rest of the potstickers.
Remove to a plate and serve with sweet chili sauce.