Potstickers with Squash and Scallions

Serve as a appetizer or double it up for a main meal.

1 lb butternut squash, peeled and seeded, flesh cut into ½" pieces
½ cup + 2 Tbsp. soy sauce
3 Tbsp. brown sugar, packed
¼ tsp. sea salt
2 scallions, white and pale-green parts only, thinly sliced
1 tsp. fresh ginger, peeled and grated
¼ tsp. sesame seeds
20 wonton wrappers, thawed if frozen
¼ cup canola oil

1 recipe Soy and Sesame Dipping Sauce

Put squash, 2 Tbsp. soy sauce, sugar, and salt in a medium saucepan. Cover with water; bring to a boil over medium-high heat. Cook until squash is very soft, about 12 minutes; drain.

Transfer to a medium bowl; mash with a fork until smooth. Stir in scallions and ginger. Stir together sesame seeds, ¼ cup water, and remaining ½ cup soy sauce in a bowl; set sauce aside.

Place 1 scant Tbsp. filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on a baking sheet; freeze until firm, 10-15 minutes.

Heat 2 Tbsp. oil in a large nonstick skillet over medium heat until hot but not smoking. Add 10 potstickers, and cook, shaking pan frequently, until bottoms are golden brown. Turn pot stickers over; very carefully pour in ½ cup water, and cover. Steam until most liquid is evaporated, 2-3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers.

Serve with dipping sauce.

Makes 20.