Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, butternut squash vegetarian dumpling filling. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lay the squash out on a cookie sheet. Butternut Squash Vegetarian Dumpling Filling Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, butternut squash vegetarian dumpling filling. One of my favorites food recipes.
Butternut Squash Vegetarian Dumpling Filling is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Butternut Squash Vegetarian Dumpling Filling is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have butternut squash vegetarian dumpling filling using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Vegetarian Dumpling Filling:
- Get 5 cup Butternut Squash
- Prepare 2 tbsp olive oil (divided)
- Make ready 1/2 tsp dried parsley
- Get 1/2 medium carrot
- Prepare 8 oz package of tempeh
- Get 3 large button mushrooms
- Take 4 medium shiitake mushrooms
- Prepare 1 tsp minced garlic
- Take 4 medium green onions
- Take 1 tsp hoison sauce
- Take 1 tsp sesame seed oil
- Make ready 1 tsp soy sauce
- Prepare 1 tsp brown sugar
- Get 1/3 cup vegetable broth
Fill a small bowl with water. Vegan butternut squash ravioli is a delicious dish that celebrates Fall. Creamy filling stuffed inside dumpling wrappers, panfried then topped with toasted pecans. Vegan butternut squash ravioli is a great candidate for batch cooking!
Instructions to make Butternut Squash Vegetarian Dumpling Filling:
- Preheat the oven to 350°F.
- Peel and chop the butternut squash into 1 inch cubes. I used the large round part of the squash and it turned out to be about 5 cups worth.
- Lay the squash out on a cookie sheet. Drizzle 1 tbsp of the olive oil over the squash and sprinkle the parsley on top. Bake in the oven for 10 minutes (just to soften up the squash).
- When the Squash is done roasting, add it to a food processor and pulse until it is mostly mush, but still some some chunks reside.
- Move the processed squash into a large bowl.
- Grate the carrot in as fine a grater as you have. Add into the bowl with the squash.
- Chop up the tempeh into the smallest pieces possible. It should be about the size of orzo, if possible. Add into the bowl with the squash and carrot.
- Chop up the button and shiitake mushrooms, stems and all, into very fine pieces.
- Add the rest of the olive oil to a non-stick pan with the chopped mushrooms and the minced garlic. Sautee on medium low for about 15 minutes. The smell will be awesome. Once done, move to the large bowl with the other ingredients.
- Finely shop up the green onions and add to the large bowl.
- Add the hoison sauce, sesame oil, soy sauce, brown sugar, and vegetable broth.
- Stir with chop sticks or other utensil until thoroughly blended, about 10 minutes. Store in large tupperware until needed.
Creamy filling stuffed inside dumpling wrappers, panfried then topped with toasted pecans. Vegan butternut squash ravioli is a great candidate for batch cooking! You can shape and fill them ahead of time. Butternut Squash Vegetarian Dumpling Filling Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, butternut squash vegetarian dumpling filling.
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