Monday, November 22, 2004

Crispy Butternut Wontons with Spicy Tomato Sauce

Looking for an unique appetizer to take to the Christmas party this year? These are very tasty and reheat well--just pop them in the microwave for 45 seconds to a minute. They were a real hit this weekend with everyone.


1&1/2 t olive oil
1&1/2 C thinly sliced leek (about 1 large leek or 2 small)
1 garlic clove, minced
1/4 t crushed red pepper
1/8 t sea salt
1 (14.5 oz) can whole tomatoes (undrained and chopped)
1 (3-inch) orange rind strip (or 1/2 t grated orange peel)
1 bay leaf (or 1/4 t dried crushed bay leaves)
1 fresh tarragon sprig (I left this out)

Heat oil in a large non-stick skillet over medium heat. Add leek and garlic; cook 8 minutes, stirring frequently. Increase heat to medium high. Add the rest of the ingredients and bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leave, and tarragon (if you used them).


1 small butternut squash (about 1 1/2 lbs)
1/2 C water
1/2 C Ricotta cheese
3 T grated fresh Parmesan
2 T dry breadcrumbs
1/4 t sea salt
1/4 t ground black pepper
1/8 t nutmeg
1 t water
1 large egg, lightly beaten
24 wonton wrappers
Cooking spray

Cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-qt baking dish; add 1/2 C water. Bake at 375 for 45 minutes. Scoop out pulp to measure 1 C; (use any extra to make baby food). Combine 1 C pulp, ricotta, and ingredients through nutmeg, stirring until well-combined.
Combine 1 t water and egg, stirring with a whisk. Fill each wonton (cover unused wonton wrappers with wet towel to prevent drying) with 1-2 t squash mixture. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together in a seal forming a triangle. 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.


Queen of Carrots said...

Wow . . . you guys must eat butternut squash as often as we eat chicken! :-P

Ben, Kyri & Rachelle said...

Well, it is seasonal. I can get squash at the Farmer's Market and I'm trying to get Ben to eat it. He is not a true squash fan sadly. And it is cheap, which is a good thing these days.