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Liver Lowdown


Provided by the American Liver Foundation Upper Midwest Division

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


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

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.

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.

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.

Return to the January/February Liver Lowdown Menu

Page updated: January 29th, 2016


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