Crispy Butternut Wontons With Spicy Tomato Sauce

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!

• Ready In: 1 hr 45 mins
• Serves: 24

Ingredients

• 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

1. 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.
2. Preheat oven to 375 degrees.
3. 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).
4. 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.
5. 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.