Thanks to this recipe, you can make a delicious holiday appetizer that’s healthy and squashes the competition.
1lb (2-3cups) butternut squash, peeled and seeded, cut into ½ inch pieces
90g (3oz) Monterey Jack or Gouda, shredded
2 Tbsp low sodium soy sauce
3 Tbsp packed brown sugar
2 scallions (white and green parts) thinly sliced
1 tsp peeled, grated fresh ginger
20 wonton wrappers (thaw if frozen)
Combine squash, soy sauce and sugar in a medium saucepan.
Cover with water and bring to a boil over medium-high heat.
Cook for 12-15 minutes, until the squash is easily pricked with
a fork. Drain and transfer to a medium bowl. Mash with a fork
until smooth and then add in cheese, scallions and ginger.
- Preheat oven to 350°F.
- Coat a large baking sheet with cooking spray.
- For each wrapper, place 1 Tbsp of squash filling in the centre.
- Moisten edges of wrapper with wet fingers , fold over one corner
- to make a triangle; press to seal. Transfer filled wrappers to prepared
- baking sheet. Lightly spray the tops with cooking spray.
- Bake pot stickers until golden brown, about 10-12 minutes.
Makes 20 pot stickers.
Nutritional analysis per serving (2 pot stickers):
110 calories, 3 g fat, 18 g carb, 4 g protein, 1 g fibre, 329 mg sodium
Pot stickers freeze perfectly so they can be prepared in advance. Line uncooked pot stickers on a parchment-lined baking sheet dusted with flour. Freeze until solid and store in heavy duty Ziploc freezer bags. Do not thaw before baking; they will take just a few minutes longer.
For more healthy recipes, as well as practical tips to maintain health during the holiday season, purchase the Revive Wellness Holiday Survival Guide for $9.99 online or locally at the Revive Wellness Office (3728-91 Street)