Oh, how I love the fall and winter when squash fills the grocery stores.
Perfect for the holidays, it’s also perfect to trick your littles. My daughter couldn’t stop eating these.... and squash isn’t normally her “thing.” Makes a ton, so it’s perfect for your next party or Thanksgiving.
Winter Squash and Three Cheese Wontons
Makes 40+ Wontons
1 medium winter squash such as butternut, peeled and chopped
4 garlic cloves
1/2 cup freshly grated parmesan cheese
1/2 cup crumbled goat cheese
1/2 cup part skim ricotta
1 tsp sea salt
freshly cracked pepper
1/4 tsp ground sage
1 package of wonton wrappers, such as Nasoya
Preheat the oven to 425 degrees.
Place the four garlic cloves in aluminum foil with a drizzle of olive oil and salt and pepper. Wrap the cloves in the foil. Place in the oven for 20 minutes. When cloves are roasted, leave the oven on. Once cool, squeeze/peel the garlic cloves out of their skin.
Place your peeled and chopped squash in a large pot and add water so that there is water 2” above the squash. Bring pot to a boil and let the squash cook for 20 minutes.
Once the squash and garlic cloves are done (the squash will be tender), place in a food processor and blend until smooth. Place the mixture in a large bowl and add your parmesan, goat, and ricotta cheese as well as the ground sage and salt and pepper. Check for seasoning.
Next, grab two baking sheets and line with parchment. Start assembling the wontons.
Place a little less than a tablespoon of the squash mixture in the middle of each wonton and fold one side over the other on a diagonal, so that they’re shaped like triangles.
Spray with non stick spray and place in the oven for a total time of 10-12 minutes, rotating the pans/wontons once during cooking. Serve with a creme fraiche or sour cream.