Butternut Squash Dumplings (GF Vegan)

December 6, 2022
Butternut squash season is my favorite time of year. Turn it into a soup, a salad, a side dish, or a dessert — I truly believe butternut squash is one of the most versatile foods in my pantry all yearlong.

This year, I’ve fallen in love with butter squash dumplings — made with an air fryer for a low-cal dish. Read on below for how to make your own butternut squash dumplings for the perfect treat and snack to share.
butternut squash dumplings on a cutting board

Butternut Squash Dumplings (GF Vegan)

Recipe Type: Appetizers
utensils YIELDS 9–10 dumplings
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  • 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
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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.


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Photo: Dana Drosdick

Dana Drosdick
Dana is a marketer living in Saratoga Springs, NY with a passion for all things related to stewardship, faith, wellness, and personal enrichment. Her work has been featured in various Chicken Soup for the Soul anthologies, The Odyssey Online, and The Banner Magazine. Follow her at @danadrosdick on Instagram for foodie trends, her latest book recommendations, and far too many photos of clementines.


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