Crispy Butternut Wontons With Spicy Tomato Sauce Recipe

Name: Crispy Butternut Wontons With Spicy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 1/2 teaspoons olive oil; 1 1/2 cups thinly sliced leek (about 2 medium); 1 garlic clove, minced; 1/4 teaspoon crushed red pepper; 1/8 teaspoon sea salt; 1/8 teaspoon freshly ground black pepper; 1 (14.5-ounce) can whole tomatoes, undrained and chopped; 1 (3-inch) orange rind strip; 1 bay leaf; 1 fresh tarragon sprig; Wontons:; 1 small butternut squash (about 1 1/2 pounds); 1/2 cup water; 1/2 cup ricotta cheese; 3 tablespoons grated fresh Parmesan cheese; 2 tablespoons dry breadcrumbs; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg; 1 teaspoon water; 1 large egg, lightly beaten; 24 wonton wrappers; Cooking spray

Servings: persons

Sauce:
1 1/2 teaspoons olive oil
1 1/2 cups thinly sliced leek (about 2 medium)
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (3-inch) orange rind strip
1 bay leaf
1 fresh tarragon sprig
Wontons:
1 small butternut squash (about 1 1/2 pounds)
1/2 cup water
1/2 cup ricotta cheese
3 tablespoons grated fresh Parmesan cheese
2 tablespoons dry breadcrumbs
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon water
1 large egg, lightly beaten
24 wonton wrappers
Cooking spray

1
To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 8 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 rind, bay leaf, and tarragon.
2
Preheat oven to 375u00b0.
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 375u00b0 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. Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined.
4
Combine 1 teaspoon water and egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into 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 wrappers 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 375u00b0 for 17 minutes or until golden and crisp. Serve with the sauce.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Sauce:, 1 1/2 teaspoons olive oil, 1 1/2 cups thinly sliced leek (about 2 medium), 1 garlic clove, minced, and more.

Yes, Crispy Butternut Wontons With Spicy Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Butternut Wontons With Spicy Tomato Sauce

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