How To Make Butternut-Squash-and-Sage Wontons
Filled with nutty and sweet butternut squash, this wontons recipe serves a healthier no-meat rendition of the classic Asian dish, for a Vitamin A-rich bite.
Serves:
Ingredients
- 4clovesgarlic
- 1whole sage leave
- 1sage leaf
- 2tbspextra virgin olive oil,plus 1 tsp more for drizzling
- ¼cupwalnuts
- ¾lbbutternut squash
- 1medium shallot
- salt and freshly ground pepper,to taste
- 24wonton wrappers
- 1tbspparmigiano reggiano cheese,freshly grated
Instructions
-
Preheat the oven to 400 degrees F.
-
Arrange the garlic cloves and the whole sage leaf on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap up the garlic in the foil and roast for about 40 minutes, until the cloves are very soft. Let cool, then peel the garlic.
-
Meanwhile, spread the walnuts in a pie plate and toast for about 5 minutes, until golden brown. Let the walnuts cool, then coarsely chop them.
-
In a medium saucepan, cover the squash with water. Bring to a boil and simmer over moderate heat for about 15 minutes until tender. Drain well and transfer to a bowl. Add the roasted garlic and the sage leaf to the squash and mash with a fork.
-
In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the shallot and minced sage and cook over moderate heat for 3 minutes until the shallot is softened.
-
Mix the shallot and sage into the mashed squash and season with salt and pepper. Wipe out the skillet.
-
Working with 4 wonton wrappers at a time, mound a rounded teaspoon of squash filling in the center of each wrapper. Brush the edges of the wrappers with water and fold each one into a triangle, pressing the edges to seal.
-
Bring the pointed edges together and press to seal. Transfer the stuffed wontons to a baking sheet and cover them with plastic wrap. Repeat with the remaining wonton wrappers and filling.
-
Oil a steamer basket and set it over simmering water. Arrange half of the wontons in the basket, cover and steam for 5 minutes. Transfer the steamed wontons to a large plate. Repeat with the remaining wontons.
-
Heat the remaining olive oil until shimmering. Add the wontons and cook over moderate heat, turning once, for 2 minutes per side until lightly browned and crisp.
-
Transfer the wontons to a platter, sprinkle with the toasted walnuts and cheese, and serve.
Nutrition
- Calories: 114.29kcal
- Fat: 1.76g
- Saturated Fat: 0.31g
- Monounsaturated Fat: 0.92g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 20.91g
- Fiber: 1.01g
- Sugar: 0.52g
- Protein: 3.54g
- Cholesterol: 3.14mg
- Sodium: 189.38mg
- Calcium: 29.67mg
- Potassium: 89.51mg
- Iron: 1.25mg
- Vitamin A: 77.66µg
- Vitamin C: 3.35mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!