Butternut Squash Dumplings | Butternut Recipes

Name: Butternut Squash Dumplings | Butternut Recipes
Total time: 105 min
Ingredients: 1 medium russet potato (approximately 10 ounces); 1 large butternut squash (approximately 2 1/2 pounds); 1 large egg, lightly beaten; 2 tablespoons kosher salt; 1/4 teaspoon freshly ground white pepper; 1 teaspoon freshly grated nutmeg; 1 cup freshly grated parmesan cheese, divided; 2 cups all-purpose flour, plus additional for dusting; Olive oil to coat; 32 sage leaves, thinly sliced (Please don't use dried sage!); 8 tablespoons unsalted butter, room temperature (I strongly recommend a quality, high-fat butter like Kerrygold.); 1/2 cup skinless, chopped hazelnuts

altonbrown.com

Try out butternut squash dumplings with brown butter and sage. An exclusive addition to Alton Brown's recipes. A perfect dish to present for Thanksgiving.

View full recipe on altonbrown.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at altonbrown.com.

Share this recipe:

Cooking tools:

Potato ricer
Potato masher
Spider strainer
Saute pan
Chef's knife
Paring knife
Dinner fork
Oven
Baking sheet
Stove
Pot
Mixing bowl
Spoon
Wooden spoon
Slotted spoon
Kitchen towel
Measuring spoon
Measuring cup
Serving bowl
Zip-top bag
Airtight container
Refrigerator
Freezer

Ingredients

1 medium russet potato (approximately 10 ounces)
1 large butternut squash (approximately 2 1/2 pounds)
1 large egg, lightly beaten
2 tablespoons kosher salt
1/4 teaspoon freshly ground white pepper
1 teaspoon freshly grated nutmeg
1 cup freshly grated parmesan cheese, divided
2 cups all-purpose flour, plus additional for dusting
Olive oil to coat
32 sage leaves, thinly sliced (Please don't use dried sage!)
8 tablespoons unsalted butter, room temperature (I strongly recommend a quality, high-fat butter like Kerrygold.)
1/2 cup skinless, chopped hazelnuts