Deconstructed kroppkaka

A picture named M2
I had some oven roasted butternut leftovers and decided to use it for starch instead of potatoes in the traditional Swedish dumpling dish, kroppkaka. I wanted to serve the filling that is in the dumpling, bacon and onions on the side instead. Came out very good, real Swedish comfort food with a modern twist.
Butternut dill dumplings

1 lb/500 g roasted butternut squash
2/3 cup/1.5 dl all purpose flour
1 egg
1/2 cup/1 dl dill coarsly chopped
salt, black pepper and allspice

Peel and mash the butternut squash, mix mash with flour, egg, dill and spices. Set aside and let the doe rest while you make the sauce and sides.
Use wet hands for make small balls of the doe and slowly boil in lightly salted water for 5 minutes and the dumplings float to the surface.  

White sauce (bechamel)

2 tablespoons butter/2 msk butter
2.5 tablespoons/2.5 msk all purpose flour
2 cups/5 dl whole milk
3 tablespoons/3 msk heavy cream
salt, pepper and nutmeg

In a sauce pan heat butter until it is lightly brown, whisk in flour and let simmer for 5 minutes, whisk to make sure it does not burn. Whisk in milk allow to simmer for a minute and add the cream and spices, allow to slowly boil for 5 minutes.

Bacon and onions

Pan fry or microwave the bacon, saute onions until they are tender.

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