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.
Crispy Butternut Wontons with Spicy Tomato Sauce
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.
More From Cooking Light
- Calories: 157
- Calories from fat: 26%
- Fat: 4.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.4g
- Protein: 6.8g
- Carbohydrate: 22.3g
- Fiber: 2g
- Cholesterol: 38mg
- Iron: 1.8mg
- Sodium: 385mg
- Calcium: 100mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers