Preheat oven to 425°F (220°C). Toss cubed butternut squash with olive oil and curry powder on a baking sheet.

Bake for 25-30 minutes, or until tender.

In a bowl, mash the roasted squash with green onions, honey, and a pinch of black pepper until combined.

Spoon about 1 tablespoon of the squash filling onto the center of each dumpling wrapper. Brush water around the edges. Fold the wrapper up and around the filling, pinching in the center to seal.

Place sesame seeds in a shallow bowl. Brush the bottoms of the dumplings lightly with water, then dredge them in the sesame seeds.

For the broth: Melt butter in a large skillet over medium-high heat. Add sliced shallots and cook until softened, about 5 minutes. Add ginger and garlic, cook for 1 minute. Stir in broth, soy sauce, and cinnamon. Simmer over low heat for 10 minutes.

Heat a few tablespoons of oil in a large skillet over medium heat. Add the dumplings, bottoms down, and cook until golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, cover immediately, reduce heat to medium-low, and steam for 4-5 minutes.

Arrange the steamed dumplings in shallow bowls. Ladle the hot ginger-soy broth over them. Top generously with chili crisp sauce and extra green onions. Enjoy!