Embark on a delightful culinary adventure by transforming simple wonton wrappers into irresistibly tasty butternut squash dumplings! This fun and easy recipe combines the sweet, nutty flavor of roasted butternut squash with the delicate, chewy texture of wonton wrappers, creating a perfect bite-sized treat. Perfect for a cozy night in or impressing guests at your next gathering, this recipe proves that even simple ingredients can turn into a delightful culinary creation!

Ingredients

• 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 1 tablespoon chopped fresh oregano
• 2 tablespoons unsalted butter, melted
• 1/2 cup of Parmesan cheese, freshly grated
• ½ teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 36 wonton wrappers
• 1 large egg, lightly beaten

Pesto sauce recipe below

Process

1. Preheat oven to 400° F.
2. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
3. Bake for 30 minutes or until tender. Cool. Scoop out pulp, discard peel. Mash pulp.
4. Combine oregano, squash pulp, and butter in a large bowl.
5. Stir in Parmesan cheese, salt, and pepper.
6. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons of the squash mixture into the center of each wrapper.
7. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover wonton ravioli loosely with a towel to prevent drying.
8. Bring 6 quarts of water to a boil in a large Dutch oven. Add half of the wonton ravioli; cook 3 minutes or until the ravioli begins to float to the top of the water.
9. Remove wonton ravioli with a slotted spoon. Repeat the procedure with the remaining ravioli.
10. Add ravioli to pesto; toss gently to coat.

Spinach Basil Pesto Ingredients

• 2 garlic cloves
• 1 1/2 cups of fresh baby spinach
• 1/2 cup fresh basil
• 1/4 cup walnuts, toasted, chopped, and divided
• 2 tablespoons of Parmesan cheese, freshly grated
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons organic vegetable broth
• 1 teaspoon fresh lemon juice

Process

1. Place garlic in a food processor, and pulse until finely chopped.
2. Add cheese, 1/8 teaspoon salt, 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons toasted walnuts to the food processor.
3. With the processor on, slowly pour oil, broth, and juice through the food chute. Process until well blended.
4. Plate with Wonton Ravioli. Arrange 6 ravioli on each of 6 plates: sprinkle each serving with 1 teaspoon walnuts, sprinkle with parmesan cheese.

Tagged: Appetizers, butternut squash, dinner, Food, recipe, recipes, snack, Soup