Crispy Butternut Wontons with Spicy Tomato Sauce

Name: Crispy Butternut Wontons with Spicy Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Chinese, Asian
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 0 teaspoons freshly ground black pepper; 680 grams small butternut squash (about; 411 grams whole tomatoes, undrained and chopped; 0 teaspoons crushed red pepper; 2 Tbsps dry breadcrumbs; 1 large egg, lightly beaten; 1 garlic clove, minced; 0 teaspoons ground nutmeg; 355 milliliters thinly sliced leek (about 2 medium); 2 teaspoons olive oil; 1 strip (3-inch) orange rind; 3 Tbsps grated fresh Parmesan cheese; 118 milliliters ricotta cheese; 0 teaspoons sea salt; 0 teaspoons sea salt; 1 fresh tarragon sprig; 118 milliliters water; 1 teaspoon water; 24 wonton wrappers

You can never have too many hor d'oeuvre recipes, so give Crispy Butternut Wontons with Spicy Tomato Sauce a try. This recipe serves 8. One serving contains 191 calories, 8g of protein, and 5g of fat. This recipe is typical of Chinese cuisine. Head to the store and pick up pepper, olive oil, breadcrumbs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To prepare sauce, heat oil in a large nonstick skillet over medium heat.

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Sauce

Cooking Oil

Equipment you will use

Frying Pan

Add leek and garlic; cook 8 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high.

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Garlic

Leek

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.

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Red Pepper

Bay Leaves

Tarragon

Beef

Preheat oven to 37

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Oven

To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane.

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Squash

Seeds

Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water.

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Squash

Water

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Baking Pan

Bake at 375 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.

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Squash

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Oven

Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined.

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Ricotta Cheese

Nutmeg

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.

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Squash

Water

Egg

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Whisk

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.

Ingredients you will need

Wonton Wrappers