Crispy Butternut Wontons with Spicy Tomato Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
You'll only use a cup of the cooked squash; mash the remaining squash with a little butter, salt, and pepper to serve another day. Prepare the wonton filling up to a day ahead, the sauce up to 2 days in advance. Ingredients:
1 1/2 teaspoons olive oil |
1 1/2 cups thinly sliced leek (about 2 medium) |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper |
1/8 teaspoon sea salt |
1/8 teaspoon freshly ground black pepper |
1 (14.5-ounce) can whole tomatoes, undrained and chopped |
1 (3-inch) 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 grated fresh parmesan cheese |
2 tablespoons dry breadcrumbs |
1/4 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground nutmeg |
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 8 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high. Add red pepper and next 6 ingredients (red pepper 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°.
3. To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375° for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined.
4. Combine 1 teaspoon water and egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers and squash mixture.
5. Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375° for 17 minutes or until golden and crisp. Serve with the sauce.
|
|