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Butternut Bacon Potstickers

Wondering what to do with all the butternut squash you picked from your garden? Turn your harvest into butternut bacon potstickers.
Course Appetizer
Cuisine Chinese
Keyword Butternut squash potstickers, Vegetable Potstickers
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 dozen
Author Ali Randall


  • 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.