Butternut Squash Potstickers

Halve the squash, and scoop out seeds. Dot with butter and sprinkle with cinnamon, salt and pepper. Roast at 425 degrees. Depending on the squash, it could take anywhere from 45 minutes to 1 hour 15 minutes. Squash needs to get soft.

Meanwhile, slice the onion and saute in some olive oil and butter until golden and soft. Add the cooked squash, seasonings, and combine. The spices are about 1-2 tablespoons each, except nutmeg. Taste it and see what you like.

Transfer the mixture to a food processor and pulse until creamy. Add a small splash of half-and-half and adjust any other seasonings to taste.

Place about 1 teaspoon of the mixture inside a wonton skin. Brush the edges with water (you can use your finger) and press the edges together to form a triangle and seal. Place on a cookie sheet lined with parchment paper. When the sheet is full, brush each potsticker with melted butter, and bake for about 15 minutes, or until golden.

Serve with chutney on the side.