Butternut Squash Dumplings with Pesto

Preparation

Make Dumpling Wrappers

Make one portion of green wrappers or use store bought. Start dumpling filling while wrappers are proofing.

Prep Butternut Squash

Preheat an oven to 415°F for the butternut squash. While preheating, cut the squash in half and scoop out all the seeds using a spoon. Then using a peeler, peel off all the hard skin from the squash. Using a knife or mandoline, slice the peeled squash into thin pieces. Place your slices on a large sheet pan with about a tablespoon of olive oil and salt/pepper to taste. Place sheetpan into the oven at 415°F and cook for 20-25 minutes until the squash is cooked through and some of the edges are slightly browned.

Prep Filling

On medium heat, place olive oil, thyme, and garlic onto a pan and lightly roast in order to infuse oil.

Once the oil starts to sizzle a little, add pine nuts and toast for about a minute until lightly browned. Separate and set aside the infused oil and pinenuts for the filling (we won't be using the thyme and garlic). In a food processor, place the butternut squash, pine nuts, infused oil, cinnamon, sage, and dashi, and blend. When the texture is smooth and has the thickness of cookie dough, remove from blender and set aside in a sealed container until ready to fold with wrappers.

Assemble Dumpling

Place a small dab of filling into the middle. Dip your finger in a little bowl of water and lightly wet the edges of the wrapper. Seal the dumpling together by carefully pleating one half of the dumpling and attaching it to the other half. Repeat until you've run out of filling or wrappers.

Boil and Serve Dumplings

Place dumplings in a pot of boiling water for two minutes until cooked through. Using a strainer, fetch those little guys out and place into a mixing bowl with desired amount of pesto. Evenly coat the dumplings with pesto and then place on serving bowl or plate. Garnish with salt, kale chips, sliced radishes, and pea shoots to serve.