- 1 small butternut squash (about 2-1/2 pounds)
- 1 tablespoon butter
- 1 small sweet red pepper, finely chopped
- 1 small onion, finely chopped
- 2 cups shredded Gouda cheese
- 1/2 teaspoon salt
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 package (10 ounces) pot sticker or gyoza wrappers
- 3 tablespoons canola oil, divided
- 3/4 cup water, divided
- Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down; add 1/2-in. of water. Microwave, covered, on high until soft, 15-20 minutes; cool slightly. Scoop out pulp and mash.
- In a skillet, heat butter over medium heat; saute pepper and onion until tender, 4-6 minutes. Add to squash; stir in cheese, salt, thyme and pepper.
- Place 1 tablespoon filling on each wrapper (keep remaining wrappers covered with a damp towel). Moisten edge of wrapper with water; fold over to enclose filling, while pleating the front side to form a pouch. Stand on a work surface to flatten bottom, curving ends slightly.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Place a third of the pot stickers in pan; cook until bottoms are lightly browned, 1-2 minutes. Add 1/4 cup water (water may spatter); cook, covered, until filling is heated through, 3-4 minutes. Uncover; cook until bottoms are crisp and water is evaporated, 1-2 minutes. Repeat twice.
Freeze option: Cover and freeze uncooked pot stickers on lightly floured baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook pot stickers as directed, increasing time as necessary to heat through. Yield: about 4 dozen.
Originally published as Butternut-Gouda Pot Stickers in Simple & Delicious October/November 2016
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