Start by steaming or boiling the butternut squash until tender, about 10-15 minutes. Once soft, mash it in a bowl and let it cool to room temperature.

In the same bowl, add the flour, beaten egg, salt, nutmeg, cinnamon, and black pepper to the mashed squash. Mix until everything comes together. The dough should be slightly sticky but manageable.

Dust your hands with flour to prevent sticking and grab a small amount of dough (about a tablespoon). Roll it into a ball and flatten it slightly. Repeat until all the dough is shaped into dumplings.

In a large pot, heat the vegetable broth. Add the minced ginger, garlic, and green onions. Let it simmer for about 10 minutes to let those flavors meld together beautifully.

Carefully drop the dumplings into the simmering broth. They’ll need about 5-7 minutes to cook until they float.

Spoon the dumplings into bowls, and ladle the ginger broth over them. A squeeze of lime juice on top adds a delightful twist.