Spiced Butternut Squash Dumplings with Ginger Broth: A Comforting, Flavorful Delight!

Preheat your oven to 400°F (200°C).
Roast the butternut squash on a baking sheet for about 25-30 minutes until soft and tender. Once done, peel off the skin and mash the flesh until smooth.
In a bowl, mix the mashed squash with flour, Parmesan cheese (if using), egg, ground ginger, cinnamon, nutmeg, and a pinch of salt and pepper. Stir until well combined and the dough comes together.
Step 2: Form the Dumplings

Bring a large pot of salted water to a gentle boil.
With wet hands, scoop about 1 tablespoon of the dumpling dough and roll it into a ball. Repeat until all the dough is used.
Carefully drop the dumplings into the boiling water, cooking them in batches if necessary. Once the dumplings float to the surface, let them cook for an additional 2-3 minutes before removing them with a slotted spoon. Set aside.
Step 3: Prepare the Ginger Broth

In a large pot, combine the vegetable or chicken broth, grated ginger, garlic, soy sauce, sesame oil, rice vinegar, and honey or maple syrup (if using). Bring to a simmer over medium heat and let it cook for 5-7 minutes to allow the flavors to meld together.
Taste the broth and adjust seasoning with more soy sauce, salt, or vinegar if needed. Add red pepper flakes for a little heat if desired.
Step 4: Assemble and Serve

Once the ginger broth is ready, gently add the cooked dumplings into the broth. Let them simmer together for 3-4 minutes to allow the dumplings to absorb some of the flavors.
Ladle the dumplings and broth into bowls, garnish with fresh cilantro, and serve hot.
Serving and Storage Tips: