Half the butternut squash then put it on a non stick roasting tray, season is with salt, paprika and pepper & oil.
Pre heated oven at 180c then roast the squash for 35 min or until it fully cook and soft.
Cool until easily handled, about 5 to 10 minutes.
Scoop squash flesh into a large bowl, discarding skin. Mix honey and 2 tablespoons soy sauce into the squash. Stir in spring onion and ginger.
Spoon 1 tablespoon squash mixture into the center of a dumpling wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled dumplings on a baking sheet.
Heat 2 tablespoons oil in a large deep pan over medium heat. Add a layer of dumplings cook, shaking the pan occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water and butter.
Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and dumplings.
