Name: Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth
Ingredients: 4 cups cubed butternut squash; 2 Tbsp extra-virgin olive oil; 1 Tbsp spicy or regular curry powder; 2 green onions (chopped); 2 tsp honey; Black pepper; 24-26 round dumpling or wonton wrappers; ¼ cup sesame seeds; 2 Tbsp salted butter; 3-4 medium shallots (sliced); 1 Tbsp chopped fresh ginger; 2 garlic cloves (chopped); ⅓ cup dry white wine; 4 cups low sodium chicken or vegetable broth; ⅓ cup tamari or soy sauce; 1 cinnamon stick; Chili crisp sauce (for serving)

Hearty Stuffed Butternut Squash

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Thank you PureWow for the recipe!

Ingredients

Squash:

2 small butternut squash (cut in half lengthwise and seeds removed)
2 + ½ Tbsp olive oil
1 + ¼ cups corn kernels

Filling:

1 cup quinoa
2 cups water or vegetable broth
One 14-oz. can chickpeas (drained)
1 bunch scallions (thinly sliced)
1 cup chopped roasted red peppers
½ cup chopped fresh parsley
1 cup chopped hazelnuts
⅓ cup olive oil
¼ cup apple cider vinegar
1 Tbsp Dijon mustard
Salt and freshly ground black pepper
⅓ cup shredded Gruyère cheese

Instructions

Preheat the oven to 400°F and prepare two baking sheets.
Rub the inside of the butternut squash halves with 2 tablespoons of olive oil. Place the halves cut-side down on a baking sheet. Roast until the squash is just tender, 20-25 minutes.
Transfer the corn to the second baking sheet and drizzle with the remaining ½ tablespoon of olive oil. Roast until the corn begins to turn a golden brown — 8-10 minutes.
Make the filling. In a small pot, combine the quinoa and water or broth. Bring to a simmer and cook until the liquid is nearly gone and the quinoa is tender, about 12-15 minutes.
Transfer the quinoa to a large bowl and toss with the roasted corn, chickpeas, scallions, red peppers, parsley, and hazelnuts.
In a small bowl, whisk the olive oil with the vinegar and mustard to combine. Season with salt and pepper. Add the dressing to the filling and toss well to coat. Arrange the filling inside the butternut squash halves. You can scoop out some of the cooked squash to make more room for your filling or you can just pile it on top.
Garnish each piece of squash with 2 tablespoons of the shredded cheese, then return them to an oven until the cheese has melted and the filling is warm, 10-12 minutes.
Serve warm.

Find it online: https://shesafullonmonet.com/best-fall-dinner-recipes/

Hearty Stuffed Butternut Squash

Ingredients

Squash:

2 small butternut squash (cut in half lengthwise and seeds removed)

2 + ½ Tbsp olive oil

1 + ¼ cups corn kernels

Filling:

1 cup quinoa

2 cups water or vegetable broth

One 14-oz. can chickpeas (drained)

1 bunch scallions (thinly sliced)

1 cup chopped roasted red peppers

½ cup chopped fresh parsley

1 cup chopped hazelnuts

⅓ cup olive oil

¼ cup apple cider vinegar

1 Tbsp Dijon mustard

Salt and freshly ground black pepper

⅓ cup shredded Gruyère cheese

Instructions

Preheat the oven to 400°F and prepare two baking sheets.

Rub the inside of the butternut squash halves with 2 tablespoons of olive oil. Place the halves cut-side down on a baking sheet. Roast until the squash is just tender, 20-25 minutes.

Transfer the corn to the second baking sheet and drizzle with the remaining ½ tablespoon of olive oil. Roast until the corn begins to turn a golden brown — 8-10 minutes.

Make the filling. In a small pot, combine the quinoa and water or broth. Bring to a simmer and cook until the liquid is nearly gone and the quinoa is tender, about 12-15 minutes.

Transfer the quinoa to a large bowl and toss with the roasted corn, chickpeas, scallions, red peppers, parsley, and hazelnuts.

Garnish each piece of squash with 2 tablespoons of the shredded cheese, then return them to an oven until the cheese has melted and the filling is warm, 10-12 minutes.

Serve warm.