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.
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
How to Make It
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.
Preheat oven to 375°.
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.
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.
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.
These wonton gems are worth the work, but don't waste your time on the sauce. I made it once, and didn't like the flavor. I have since paired the wontons with Classico Tomato Basil sauce, and it is perfect. These can be served as an appetizer, but are also a great ravioli-like maindish.
This is now probably my favorite recipe! I highly recommend the sauce as it adds a nice kick and is very easy to make (I didn't have Tarragon). The wontons themselves are relatively easy to make if you have the patience for folding them. I didn't use any egg, just water to moisten the wonton sides. Before putting them in the oven I sprayed with non-stick cooking spray. This dries out in the oven but gives the wontons a nice golden crisp color.