Recipe Details
Ingredients (yields Makes 6 (first-course) servings servings)
- 1 1/2 pounds butternut squash, halved lengthwise, seeded
- 2 tablespoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1/4 cup pure maple syrup
- 3 tablespoons butter
- 1/2 cup water
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
- 32 (about) gyoza (potsticker) wrappers*
- 1/3 cup chopped shallots (about 2)
- 1 1/2 cups chicken stock or canned broth
- 1/2 cup apple cider
- Shaved Parmesan cheese
- *Available at Asian markets, gyoza wrappers can also be found in the refrigerated section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.
Cooking Instructions
For cooking instructions, please visit epicurious.com
Public Comments (1)
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Robin_Horrigan
October 3rd, 2010
My version is much more simple: buy 20 oz of the best quality butternut squash or pumpkin ravioli you can get your hands on. Cook according to package directions. Follow the instructions for the cider-broth and serve with a simple fall salad of greens, apples, dried fruit, nuts, and gorgonzola. An elegant meal, fit for company, in under 20 minutes!