Crispy Butternut Wontons with Spicy Tomato Sauce
Again from Cooking Light, this is a very delicious recipe. I'm trying to find recipes that include squash in a hidden kind of way, because Xx doesn't really like squash. It worked, because he likes this recipe. The sauce is a little bit more chunky than a typical sauce, but it's really good and worth making.
1 1/2 tsp olive oil
1 1/2 cups thinly sliced leek (about 2 medium, or 1 large)
1 garlic clove, minced
1/4 tsp crushed red pepper
1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1 (14.5 oz) can whole tomatoes, undrained and chopped (I just used a can of diced tomatoes)
1 (3 inch) orange rind strip
1 bay leaf
1 fresh tarragon sprig (I did not use this)
1 small butternut squash (about 1 1/2 lbs)
1/2 cup water
(NOTE: I didn't use fresh squash. Instead, I used frozen pureed butternut squash. Microwaving for 8 minutes is much easier than preparing fresh squash)
1/2 cup ricotta cheese
3 Tbsp grated fresh Parmesan cheese
2 Tbsp dry breadcrumbs
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1 tsp water
1 large egg, lightly beaten
24 wonton wrappers
1. To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 9 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high. Add red pepper and next 6 ingredients (red pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard ring, bay leaf, and tarragon.
2. Preheat oven to 375 degrees.
3. To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375 degrees for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. (OR, if using frozen pureed squash, microwave for 8 minutes and then that's done) Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well-combined.
4. Combine 1 tsp water with the egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrapps with a damp towel to prevent drying), spoon about 2 tsp squash mixture into the center of each wrapper. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrapps and squash mixture.
5. Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375 degrees for 17 minutes or until golden and crisp. Serve with the sauce.