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Butternut Squash Dumplings with Maple Browned Butter Sauce

butternut squash dumplings served_wI made these with my older daughter and by the time I started sautéing the boiled dumplings, she was eating them as soon as they were out of the sautépan.

We ate them as a main dish – mainly because we couldn’t eat anything else after gorging ourselves with these little bundles of yum! Try them with a maple-glazed chicken. My daughter was skeptical at first. She tried the dumplings at different stages: the raw dough and the boiled dumplings. She wasn’t convinced they were going to taste good. Once the first dumpling was fully sautéed in butter, maple and sage, she couldn’t stop.

 

cutting the rolled dumpling doughbutternut squash dumplings sauteeing

What you need:
  • 1 butternut squash, halved and seeded (about 8 c cubed)
  • 3 lg russet potatoes, pierced
  • 1 egg
  • 11/2 tablespoons kosher salt
  • 1 pinch nutmeg
  • 2+ c all-purpose flour plus more for dusting
  • EVOO
  • 1 bunch fresh sage, half chopped, half chiffonade (about 2 tbs ea)
  • 8 tbs unsalted butter
  • 4 tbs maple syrup
  • 1/2 c chopped maple pecans and Parmigiano-Reggiano for grating, if desired
What you do:
  • Heat oven to 450°.
  • Line baking sheet with parchment and coat with olive oil spray.
  • Place squash and potato in lg bowl and toss with EVOO.
  • Season with salt and pepper.
  • Place in single layer on baking sheet.
  • Roast for 20-25 min until caramelized begins, turn and add apples.
  • Cook another 10-15 min.
  • Remove from oven.
  • Transfer to lg bowl and mash.
  • Mash in egg, nutmeg and the chopped sage.
  • Season with salt and pepper.
  • Add flour, 1/2 c at a time, until a soft, pliable dough forms. You don’t want the dough sticky and you want to be sure not to add too much flour.
  • Line a baking sheet with parchment paper and dust with flour.
  • Take a handful of dough and place on a floured surface.
  • Roll into ropes, about 1/2”-1” in diameter.
  • Cut dough into 1/2″ pieces.
  • Place dough pieces on baking sheet while.
  • Repeat with remaining dough.
  • Bring lg sauceapan of salted water to boil
  • Prepare ice bath.
  • Add about 20 dumplings at a time, being careful no too overcrowd.
  • When dumplings begin to float, cook about 1 min.
  • Using mesh strainer or spider, transfer dumplings to ice bath.
  • Heat sautépan over high heat.
  • Add about 2 tbs butter and 1 tbs maple syrup to sautépan.
  • When butter begins to brown add remaining sage.
  • Add dumplings, about 20 at a time, to pan.
  • Let cook 2 min or until caramelizing begins, then turn to coat dumpling with butter sauce.
  • Cook another 2 min.
  • Repeat.
  • Transfer to serving dish and top with chopped maple pecans and freshly grated cheese.
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