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Chandon Clenard

Chandon Clenard
Director of Culinary Operations
Compass One at Amazon

Butternut Squash Dumplings, Truffled Pho Broth

Recipe courtesy of Chandon Clenard
Sponsor: Custom Culinary

Serving size: 24


Butternut Squash Dumplings:

  • 1 lb butternut squash, peeled and cut into 1-in pieces
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 10 turns fresh ground black pepper
  • 1 Tbsp plus 3 oz unsalted butter
  • 2 oz shallots, rough chopped
  • 2 ½ oz heavy cream
  • 1 Tbsp white truffle oil
  • 2 ½ oz Custom Culinary® Beef Pho Broth
  • Wonton skins, as needed
  • Rice flour or cornstarch, as needed

Truffled Pho Broth (per serving):

  • 1 c Custom Culinary® Beef Pho Broth
  • 2 Tbsp thin bias-cut green onions
  • 2 Tbsp torn basil leaves
  • 2 Tbsp cilantro sprigs
  • 3 to 5 slices Fresno or jalapeño peppers
  • ½ tsp white truffle oil


For the Butternut Squash Dumplings:

  1. Preheat oven 425°F.
  2. Toss squash in oil, salt and pepper. Place in a baking dish covered with foil. Roast 35 to 40 minutes, until soft.
  3. In a sauté pan, melt 1 Tbsp butter. Add shallots and lightly caramelize them.
  4. Heat cream and remaining 3 oz butter together. Reserve.
  5. Purée cooked squash and shallots with butter/cream mixture in a food processor until smooth. Season with salt, pepper and truffle oil. Add a little Beef Pho Broth if needed to loosen filling.
  6. Transfer to a sheet pan. Allow to cool to below 41°F.

For Dumplings:

  1. For each wonton skin, add 1 tsp filling in the center. Lightly brush the edges with water; fold over diagonally and press edges to seal.
  2. Place on a lined sheet tray lightly dusted with rice flour or cornstarch.

For Truffled Pho Broth (per serving):

  1. In a small pot bring Beef Pho Broth to a boil.
  2. In a saucepan with boiling water, add 5 dumplings and cook for about 1 minute. The dumplings will float to the surface when done.
  3. In a bowl, add hot pho broth, place dumplings on top, and garnish with the onions, herbs, chiles and a drizzle of truffle oil.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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