I have always wanted to make a butternut squash dessert. I’ve seen Giada DiLaurentis make fried dessert ravioli on Everyday Italian before, so I came up with my own version using butternut squash and cream cheese. This is recipe really simple, but be warned, these little fried treats are absolutely addictive! They’re also great for entertaining. 
(Serves 5)
4 cups of cubed butternut squash, like a pack of Marketside Fresh squash at Walmart
1/2 cup of reduced fat cream cheese, at room temperature (about 1/3 of a tub of Philadelphia Cream Cheese)
1 teaspoon of sugar (or packet of Splenda)
15-20 pot sticker wrappers
1 large egg
3/4 cup of canola oil
Optional: fresh mint leaves
Steam the butternut squash ravioli in the microwave according to the package directions. (Just add some water to the bag, put in a small bowl, cover and microwave for about 2 minutes.)
Add the cream cheese to the butternut squash, mix well to dissolve the butternut squash cubes. Add the sugar. Allow to cool.
Crack the egg in a small bowl. Fill each pot sticker wrapper with about 3/4 teaspoon of the squash mixture. Brush some egg wash on the ends of the pot sticker wrapper, and press together to close. When finished, brush all the pot stickers with remaining egg wash.
Heat the canola oil in a large frying pan. When hot, fry each pot sticker until golden brown. Place on a paper towel to drain. Dust with confectioner’s sugar and garnish with fresh mint leaves. Serve immediately.