YIELDS
9–10 dumplings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Butternut squash
- 1/2 cup chopped walnuts (optional)
- 20 rice paper wraps
- 2 tbsp fresh sage
- 2 tbsp fresh mint
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/4 tsp pepper
- 2 tsp nutritional yeast
Directions
1. Preheat oven to 425°F.
2. Cut the butternut squash in half and poke holes in the skin with a fork to release air.
3. Lightly coat with olive oil and sprinkle with salt, pepper, and nutmeg.
4. Bake the squash for 45 minutes to an hour (depending on size) until the flesh is tender.
5. While the squash is baking, chop and air fry (or toast) the walnuts for 5 minutes at 320°F.
6. Wash and de-stem the mint and sage, then chiffonade for fine ribbons.
7. Once butternut squash is done, scoop out the insides and purée with salt, pepper, nutmeg, nutritional yeast, sage, and mint in a blender or food processor until smooth.
8. Stir the toasted walnuts into the butternut purée until well incorporated.
9. Dip your first rice paper sheet in water until the rice paper is soft and pliable. Place on a plate and use a cookie scooper to scoop the purée in the center (should be about 1.5–2 inches wide).
10. Fold the paper on top of the purée to form a square or pocket.
11. Dip your second rice paper and place the first rice paper pocket (with the purée) in the center. Fold again, gently creasing the edges.
12. Bake on 400°F for 7 minutes on one side and 7 minutes on the other.
Enjoy!
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Photo: Dana Drosdick
