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1
To prepare sauce: heat oil in a large nonstick skillet over medium heat.
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2
Add leek and garlic; cook until tender (do not brown), stirring frequently.
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3
Increase heat to medium-high and add red pepper and next 6 ingredients (through tarragon).
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4
Bring to a boil.
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5
Reduce heat to low; simmer 15 minutes or until thick.
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6
Discard rind, bay leaf and tarragon.
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7
Preheat oven to 375 degrees.
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8
To prepare wontons: cut the squash in half lengthwise; discard seeds.
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9
Place the squash halves, cut side down in a baking dish and add 1/2 cup water.
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10
Bake for 45 minutes or until squash is tender when pierced with a fork.
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11
Cool.
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12
Scoop out pulp to measure 1 cup (reserve the remainder for another use).
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13
Combine 1 cup pulp, ricotta, and the next 5 ingredients (through nutmeg).
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14
Combine 1 teaspoon water and egg, stirring with a whisk.
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15
Spoon about 2 teaspoons squash mixture into center of each wonton wrapper (cover remaining wrappers with a damp cloth to prevent drying).
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16
Brush edges of dough with egg mixture and fold over to create a triangle, pressing edges together to seal.
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17
Repeat with remaining wrappers.
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18
Place the wontons on a large baking sheet coated with cooking spary and brush lightly with remaining egg mixture.
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19
Bake for 17 minutes or until golden and crisp.
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20
Serve with the sauce.
