Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss peeled and diced butternut squash with olive oil and curry powder. Spread in a single layer on the sheet and roast for 25-30 minutes until tender.

Once the roasted squash has cooled slightly, mash it in a mixing bowl. Stir in honey (or vegan substitute), chopped green onions, and a pinch of pepper until fully combined.

Lay out a wonton wrapper, add about 1 tablespoon of filling in the center, moisten the edges with water, and fold the wrapper over to seal.

Brush the bottoms of each dumpling with water and dip in sesame seeds for a crunchy coating.

In a skillet, sauté shallots in butter until caramelized, add garlic and ginger, then pour in vegetable broth and soy sauce, simmering for 10-15 minutes.

In a non-stick skillet, heat oil and fry the dumplings until golden brown. Add water, cover, and steam for 4-5 minutes until cooked through.

Serve the dumplings in bowls, ladling the hot broth over them and drizzling with chili crisp sauce.