Crispy Butternut Wontons with Spicy Tomato Sauce

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.