Crispy Butternut Wontons with Spicy Tomato Sauce

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.

Yield: 8 servings (serving size: 3 wontons and 3 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • Sauce:
  • 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
  • Wontons:
  • 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

Preparation

  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.
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