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Crispy Butternut Squash Dumplings with Hazelnut Sesame Butter & Apple Arugula Salad
2 or 4 Serving Dinner

Crispy Butternut Squash Dumplings

with Hazelnut Sesame Butter & Apple Arugula Salad

If a pierogi and potsticker had a baby, it would be these fragrant squash dumplings. Toasted hazelnut and sesame seed-infused butter add silky depth, and apple-arugula salad cuts through the richness.

Tags: <600 Calories Chef's Choice Low Sodium
SERVINGS
PREP & COOK TIME
45 min
CALORIES
600
FAT
24g
CARBOHYDRATES
87g
PROTEIN
14g

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INGREDIENTS

  1. 6 oz diced butternut squash
  2. 0.25 oz parsley, leaves and tender stems minced (divided)
  3. 2 oz vegan cream cheese
  4. 1/2 tsp Chinese five-spice blend
  5. 20 dumpling wrappers
  6. 2 tbsp vegan butter
  7. 1/4 cup hazelnuts, chopped
  8. 1 tbsp white sesame seeds
  9. 1 red apple, thinly sliced
  10. 1 tbsp Champagne vinegar
  11. 2 oz baby arugula
  12. 1 tsp olive oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy, tree nuts (hazelnut), wheat
Tools: Food processor, Medium saucepan, Large nonstick skillet with lid
SERVINGS
PREP & COOK TIME
45 min
CALORIES
600
FAT
24g
CARBOHYDRATES
87g
PROTEIN
14g

Get Recipes Delivered

INSTRUCTIONS

1
Make the butternut squash filling

Bring medium saucepan of salted water to a boil. Add butternut squash and cook until fork-tender, 7 to 8 minutes. Drain and transfer to food processor. Add just half the parsley, cream cheese, Chinese five-spice blend, and ½ tsp salt to food processor and blend until smooth, scraping down sides as needed. (4-serving meal: use 1 tsp salt)

2
Fill the dumplings

Place dumpling wrappers on clean work surface and fill small bowl with cold water. Place 1 tbsp butternut squash filling in center of each wrapper. Dip finger in cold water and wet rim of each wrapper. Fold dumpling wrappers over filling and press down to seal, pinching tightly.

3
Toast the nuts

Melt butter in large nonstick skillet over medium heat. Add hazelnuts, sesame seeds, and a pinch of salt. Cook, tossing frequently, until fragrant, 2 to 3 minutes. Use slotted spoon to transfer toasted nuts and sesame seeds to small bowl, leaving butter in skillet. (TIP: Reduce heat as needed to prevent nuts and seeds from burning.)

4
Cook the dumplings

Increase heat to medium-high. Add just half the dumplings to skillet with hazelnut butter and cook until browned and crispy, 2 to 3 minutes. Flip dumplings and cook for 1 minute. Add ¼ cup water, reduce heat to medium, and cover. Steam dumplings until tender and water has evaporated, 3 to 4 minutes. Repeat with remaining dumplings. (TIP: Work in batches for 4-serving meal.)

5
Serve

Combine apple, vinegar, arugula, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide crispy butternut squash dumplings between plates and sprinkle with toasted hazelnuts and sesame seeds and remaining parsley. Serve with apple arugula salad. Dig in!

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