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It’s hard to resist this buttery, nutty taste squash. This squash is so good that it’s sure to tempt vegetable wary kids. One cup is all you need to give you almost a whole day worth of beta carotene (mostly found in carrots). It’s also packed with almost half the amount of Vitamin C that you need for the day.
Butternut squashes are harvested in the fall, even though it is a winter squash. This squash will keep for 3 months, as long as you store it in a cool, dry place. Look for a smooth, even tan color, one that feels heavy for its size and has a thick neck, which is where most of the edible part is located. This squash has softer skin and can be peeled raw with a vegetable peeler. Try this kid friendly recipe.
1) Put squash, 2 tablespoons 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.
2) Place 1 scant tablespoon filling in the center of each wrapper; brush edges with water. Bring up corners to make a triangle; press to seal. Place on baking sheet; freeze until firm, 10 – 15 minutes.
3) Heat 2 tablespoons 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 to 3 minutes. Transfer to a serving dish; cover with foil to keep warm. Repeat with remaining oil and pot stickers. Serve with dipping sauce.