Recipe by Zetty66
I think this one's from CL. It takes some time to prepare, but is so different it's worth it. In keeping with my style--you can freeze them and reheat!
Top Review by carlamoose
The wontons were wonderful and crispy. I used regular spaghetti sauce instead of making the spicy tomato sauce. I will definitely make these again, perhaps paired with a salad.
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 cups leeks, thinly sliced (about 2 medium)
- 1 garlic clove, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon black pepper, freshly ground
- 14 1⁄2 ounces whole tomatoes, undrained and chopped
- 3 inches orange rind, strip
- 1 bay leaf
- 1 fresh tarragon sprig
- 1 small butternut squash (about 1 1/2 pounds)
- 1⁄2 cup water
- 1⁄2 cup ricotta cheese
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons breadcrumbs
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon black pepper, fresly ground
- 1⁄8 teaspoon nutmeg, ground
- 1 teaspoon water
- 1 large egg, lightly beaten
- 24 wonton wrappers
- cooking spray
Directions See How It's Made
- To prepare sauce: heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook until tender (do not brown), stirring frequently. Increase heat to medium-high and add red pepper and next 6 ingredients (through tarragon). Bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf and tarragon.
- Preheat oven to 375 degrees.
- To prepare wontons: cut the squash in half lengthwise; discard seeds. Place the squash halves, cut side down in a baking dish and add 1/2 cup water. Bake for 45 minutes or until squash is tender when pierced with a fork. Cool. Scoop out pulp to measure 1 cup (reserve the remainder for another use). Combine 1 cup pulp, ricotta, and the next 5 ingredients (through nutmeg).
- Combine 1 teaspoon water and egg, stirring with a whisk. Spoon about 2 teaspoons squash mixture into center of each wonton wrapper (cover remaining wrappers with a damp cloth to prevent drying). Brush edges of dough with egg mixture and fold over to create a triangle, pressing edges together to seal. Repeat with remaining wrappers.
- Place the wontons on a large baking sheet coated with cooking spary and brush lightly with remaining egg mixture. Bake for 17 minutes or until golden and crisp. Serve with the sauce.