Butternut Squash Dumplings
Servings: 
Serves 4
1 cup
rice milk
4 cups
vegetable stock
1 cup
butternut squash, roasted

 Gluten-free, allergen-friendly, and using only 5 ingredients

  1. In a large bowl combine baking and pancake mix with rice milk until dough is formed.
  2. Roll dough to ¼ inch thick and 1 inch in length.
  3. In a large blender combine vegetable stock with roasted butternut squash until fully combined.
  4. Place butternut squash liquid into a saucepan on medium heat.
  5. Once the liquid has reached a soft boil, place dumplings in and allow for the dumplings to become fully immersed in the butternut squash liquid.
  6. Add agave nectar and stir occasionally for 10 to15 minutes or until the dumplings are fully cooked.
  7. Serve warm and enjoy!

Nutritional Information

Calories: 
350
Total Fat: 
2.5 g
Saturated Fat: 
0 g
Protein: 
6 g
Total Carbohydrate: 
77 g
Dietary Fiber: 
3 g
Cholesterol: 
0 mg
Iron: 
2 mg
Sodium: 
1120 mg
Calcium: 
250 mg