Baked Crispy Butternut Squash Wontons
Despite what I post, I do make more than just desserts. Today, I decided to make wontons for dinner. Normally, they are fried in oil, but you can bake them and get them just as crispy. There are so many fillings you can put into wontons, savory or sweet. Since I had a butternut squash in the fridge, I made Crispy Butternut Wontons.
The recipe came with a spicy tomato sauce, but I used jarred spaghetti sauce. This recipe does take time because you have to bake the squash first. I find that boiling it in water for 5-10 minutes makes it a lot easier to cut in half before baking. Save the seeds so you can roast them later.
These Crispy Baked Butternut Squash Wontons make a great appetizer, or serve with a salad for dinner.
- 1 cup butternut squash puree
- 1/2 cup ricotta cheese
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons breadcrumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper, fresly ground
- 1/8 teaspoon nutmeg, ground
- 1 teaspoon water
- 1 large egg, lightly beaten
- 24 wonton wrappers
- Tomato sauce, for dipping
- Preheat oven to 375F. Grease two cookie sheets with cooking spray. Set aside.
- In a medium bowl, combine squash, ricotta, parmesan, breadcrumbs, salt, pepper, and nutmeg.
- In a small bowl, whisk together water and egg.
- Lay one wonton wrapper on a plate. Spoon about 2 tsp of squash mixture into the middle. Brush the edge of the dough with some of the egg mixture. Take one corner and fold it diagonally to form a triangle. Press down to seal and place onto a cookie sheet. Repeat with remaining wontons. Each cookie sheet will have 12 wontons.
- Brush the wontons with the remaining egg mixture for an egg wash. Bake for 15 minutes or until golden and crisp. Serve with tomato sauce.
Source: Recipe Zaar