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.

Sauce:

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).

Wontons:

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.