Recipe of the Month

Butternut Squash and Quinoa Dumplings from Chef Aaron Hagerdorn from Prairie Kitchen and Bar at Hyatt Regency Minneapolis

Ingredients

• Butternut Squash 1 lbs.
• Quinoa 1/3 Cup
• Onion-minced 1 Tablespoon
• Celery – minced ½ Tablespoon
• Sage- fresh minced 2 tsp
• Chives- fresh cut small 4 tsp
• Parsley-fresh chopped 4 tsp
• Rosemary – fresh chopped 2 tsp
• Cinnamon 1/8 tsp
• Nutmeg 1 pinch
• Salt 1 Tbsp
• Pepper 1/8 tsp
• Gluten Free Flour 1 ¾ Cup
• Roma Tomatoes – cut in half 5
• Olive Oil 1/8 cup
• Kosher Salt 1 tsp
• Black Pepper 1/8 tsp
• Granulated Garlic 1/8 tsp
• Dry Thyme 1/8 tsp
• Sugar 2 tsp
• White Vinegar 2 tsp
• Squash and Quinoa Dumplings 5 each serving
• Wild Mushroom Mix 2 oz.
• Roasted Cauliflower 2 oz.
• Artichoke Hearts 2 oz.
• Garlic 1 tsp
• Shallots 1 tsp
• Charred Tomato 2 oz.
• Salt and Pepper
• Micro Arugula garnish

Recipe Instruction and Preparation

1. Roast squash and put into food mill and let cool. Sweat onions and celery, add squash and water, cook until soft and let cool. Mix all ingredients together and using a med scoop onto sheet pans, then freeze.
2. Mix cut tomatoes with the oil and spices. Roast in a 450* oven until charred on the outsides. Remove from oven and let cool slightly. Put tomatoes in a Bain Marie, add sugar and vinegar, pulse with hand blender but do not puree, leave chunky. Cool and reserve for serving.
3. In a hot sauté pan, add oil to brown the dumplings. Place pan with dumplings into oven to get hot, season with salt & pepper. In another sauté pan, add mushrooms, cauliflower, artichoke hearts, garlic, and shallots. Caramelize the vegetable mix. Add 2 oz. ladle of charred tomato, heat and reserve to toss finished dumplings. On one side of a large oval plate place the vegetable mixture. On the other side of the plate place the dumplings down and topped with charred tomato and garnish with micro arugula.