Crispy Butternut Wontons with Spicy Tomato Sauce

Crispy Butternut Wontons with Spicy Tomato Sauce Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.


8 servings (serving size: 3 wontons and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 157
Caloriesfromfat 26 %
Fat 4.6 g
Satfat 2.1 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 6.8 g
Carbohydrate 22.3 g
Fiber 2 g
Cholesterol 38 mg
Iron 1.8 mg
Sodium 385 mg
Calcium 100 mg


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


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.

Peter Berley,

Cooking Light

November 2003
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