Hello, I’m Joana. Today, we’re going to prepare butternut squash vegetarian dumpling filling recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut Squash Vegetarian Dumpling Filling Recipe
Butternut Squash Vegetarian Dumpling Filling is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Butternut Squash Vegetarian Dumpling Filling is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash vegetarian dumpling filling using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Vegetarian Dumpling Filling:
- Make ready 5 cup Butternut Squash
- Get 2 tbsp olive oil (divided)
- Take 1/2 tsp dried parsley
- Prepare 1/2 medium carrot
- Make ready 8 oz package of tempeh
- Prepare 3 large button mushrooms
- Make ready 4 medium shiitake mushrooms
- Take 1 tsp minced garlic
- Prepare 4 medium green onions
- Take 1 tsp hoison sauce
- Get 1 tsp sesame seed oil
- Make ready 1 tsp soy sauce
- Make ready 1 tsp brown sugar
- Make ready 1/3 cup vegetable broth
Steps to make Butternut Squash Vegetarian Dumpling Filling:
- Preheat the oven to 350°F.
- Peel and chop the butternut squash into 1 inch cubes. I used the large round part of the squash and it turned out to be about 5 cups worth.
- Lay the squash out on a cookie sheet. Drizzle 1 tbsp of the olive oil over the squash and sprinkle the parsley on top. Bake in the oven for 10 minutes (just to soften up the squash).
- When the Squash is done roasting, add it to a food processor and pulse until it is mostly mush, but still some some chunks reside.
- Move the processed squash into a large bowl.
- Grate the carrot in as fine a grater as you have. Add into the bowl with the squash.
- Chop up the tempeh into the smallest pieces possible. It should be about the size of orzo, if possible. Add into the bowl with the squash and carrot.
- Chop up the button and shiitake mushrooms, stems and all, into very fine pieces.
- Add the rest of the olive oil to a non-stick pan with the chopped mushrooms and the minced garlic. Sautee on medium low for about 15 minutes. The smell will be awesome. Once done, move to the large bowl with the other ingredients.
- Finely shop up the green onions and add to the large bowl.
- Add the hoison sauce, sesame oil, soy sauce, brown sugar, and vegetable broth.
- Stir with chop sticks or other utensil until thoroughly blended, about 10 minutes. Store in large tupperware until needed.
So that’s going to wrap this up with this distinctive dish butternut squash vegetarian dumpling filling recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
