Crispy Butternut Wontons With Spicy Tomato Sauce |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 24 |
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I think this one's from CL. It takes some time to prepare, but is so different it's worth it. In keeping with my style-you can freeze them and reheat! Ingredients:
1 1/2 teaspoons olive oil |
1 1/2 cups leeks, thinly sliced (about 2 medium) |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon sea salt |
1/8 teaspoon black pepper, freshly ground |
14 1/2 ounces whole tomatoes, undrained and chopped |
3 inches orange rind, strip |
1 bay leaf |
1 fresh tarragon sprig |
1 small butternut squash (about 1 1/2 pounds) |
1/2 cup water |
1/2 cup ricotta cheese |
3 tablespoons parmesan cheese, grated |
2 tablespoons breadcrumbs |
1/4 teaspoon sea salt |
1/4 teaspoon black pepper, fresly ground |
1/8 teaspoon nutmeg, ground |
1 teaspoon water |
1 large egg, lightly beaten |
24 wonton wrappers |
cooking spray |
Directions:
1. To prepare sauce: heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook until tender (do not brown), stirring frequently. Increase heat to medium-high and add red pepper and next 6 ingredients (through tarragon). Bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf and tarragon.
2. Preheat oven to 375 degrees.
3. To prepare wontons: cut the squash in half lengthwise; discard seeds. Place the squash halves, cut side down in a baking dish and add 1/2 cup water. Bake for 45 minutes or until squash is tender when pierced with a fork. Cool. Scoop out pulp to measure 1 cup (reserve the remainder for another use). Combine 1 cup pulp, ricotta, and the next 5 ingredients (through nutmeg).
4. Combine 1 teaspoon water and egg, stirring with a whisk. Spoon about 2 teaspoons squash mixture into center of each wonton wrapper (cover remaining wrappers with a damp cloth to prevent drying). Brush edges of dough with egg mixture and fold over to create a triangle, pressing edges together to seal. Repeat with remaining wrappers.
5. Place the wontons on a large baking sheet coated with cooking spary and brush lightly with remaining egg mixture. Bake for 17 minutes or until golden and crisp. Serve with the sauce.
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