Butternut squash wontons (recipe)
Butternut squash wontons
- 1 small squash
- 1 48-pack of wonton skins
- 1 sweet onion, halved and sliced into ribbons
- 1/2 tsp nutmeg
- 4 sage leaves, minced (or a few shakes of dried thyme)
- s & p
- Halve and seed squash. Stab the skin with forks. Pour 1/4" of water in a roasting dish. Place squash in dish, flesh-down. Roast at 350°F for 1 hour until soft.
- Caramelize onions.
- Scoop squash flesh out with a spoon into a mixing bowl. Mix in everything but the skins.
- Heat olive oil in skillet.
- Make wontons: spoon out squash mixture (between 1 tsp and 1 tbsp), place in middle of wonton skin, fold in half like a triangle or rectangle, seal with water and press edges with fork.
- Fry wontons a few at at time as you make them. When they turn golden brown and crispy, remove from oil and place on paper towel-lined plate to cool off.
Cheese and nut spread/dip for butternut squash wontons
- feta cheese
- parmesan cheese
- crushed walnuts
- Use ratios of the above that seem delicious to you.
- Mix together in small glass or ceramic bowl.
- Heat in microwave or, if your electric stove burners are tilted, place bowl in dry spot in skillet to warm up as you fry wontons.
Really delicious. Be sure to eat this with friends, or else you will eat all of it by yourself. Trust me on this.
It looks like an involved recipe. But I ended up only using half of the roast squash for 20 or so wontons, and I used the rest of the squash on a pita pizza (also delicious).