Categories: Sides

Ingredients

• 1 small butternut squash
• 1 tbsp. butter
• 1 small sweet red pepper, diced
• 1 small onion, finely chopped
• 2 cups shredded Gouda
• 1/2 tsp salt
• 1/2 tsp minced fresh thyme
• 1/2 tsp pepper
• 10 oz. pkg. pot sticker wrappers
• 3 tbsp. canola oil, divided
• 3/4 cup water, divided

Directions

1. Halve and seed squash. In a dish with 1/2-in. of water, microwave squash on high, cut side down, until soft, about 20 minutes. Cool. Remove and mash pulp.

2. Heat butter over medium heat; saute pepper and onion until tender. Add to squash; stir in cheese and seasonings.

3. Place 1 tbsp. filling on each wrapper. Moisten edge of wrapper with water; fold over filling. Pleat the front to form a pouch.

4. In a nonstick skillet, heat 1 tbsp. oil over medium heat. Place a third of the pot stickers in pan; cook until bottoms are browned. Add 1/4 cup water; cook pot stickers, covered, until heated through, 3-4 minutes. Uncover; cook until bottoms are crisp and water is evaporated, 1-2 minutes. Repeat twice.

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