Wondering what to do with all the butternut squash you picked from your garden? Turn your harvest into butternut squash potstickers with bacon.
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.
The sweetness of butternut squash paired with salty bacon makes for a delectable treat.
I created potsticker dumplings one recent afternoon to share with company.
What does butternut squash taste like?
Butternut squash has a sweet and nutty flavor similar to pumpkin. It has yellow to orange skin with orange pulp inside with the vegetable’s seeds in the blossom end of the squash.
You can find it whole in the produce department or sometimes already cubed in the refrigerated section of the supermarket.
For this recipe there is no need to peel and chop, just slice the squash lengthwise. Follow the recipe card below.
Topped with a sweet chili sauce these butternut bacon potstickers were outstanding.
I promise you can’t eat just one. Your taste buds will thank you.
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 ground 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.
Where can I find wonton wrappers?
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 near the Asian items.
What you don’t use you can freeze for later use.
Love butternut squash?
It’s a favorite family side dish that has been quite popular on the blog.
How to cut a butternut squash
To peel and cut a butternut squash, first you’ll cut off both ends of the squash.
Next, cut the squash in half, cutting the neck off the squash, so you have a top and bottom.
Scoop the seeds out of the blossom end discarding or saving to roast.
Then peel the rind off using a vegetable or potato peeler from both ends.
Once the peel has been removed, use a sharp knife to slice the ends unto strips and then into bite sized cubes, or one-inch pieces.
More great side dishes
- THE BEST ZUCCHINI CASSEROLE RECIPE WITH SOUR CREAM
- CHEESY PANCETTA GREEN BEANS
- BEST EVER MAPLE ROASTED BRUSSELS SPROUTS
- EASY ROASTED CAULIFLOWER WITH PANKO AND PARMESAN
The Best Butternut Squash Potstickers with Bacon
- 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 large bowl. Toss the rind.
- Chop the bacon and fry in a large nonstick skillet on medium-high heat 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 about 6-8 minutes or until softened.
- Transfer the onion, red pepper and bacon to the bowl. Season with pepper and mix well.
- Add 1 teaspoon of squash mixture to the center of each wrapper. Fold the wrapper in half forming a triangle.
- Brush the edges of the wrapper 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 lined with aluminum foil or parchment paper.
- Next add 1-2 tablespoons oil to a large skillet pan over medium heat.
- Once the oil is hot, add half the potstickers flat side down to the hot pan to brown.
- Once golden brown, add a bit of water, about 1/4 cup, to the bottom of the pan and cover.
- Allow the potstickers to soften in it's own steam in the lidded frying pan for about 3-5 minutes. Uncover and cook for another minute or two. Repeat the entire process for the rest of the potstickers.
- Transfer to a serving dish and serve with sweet chili sauce.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!