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.