Featured recipe from Marilu’s table * Butternut squash wontons
Butternut squash wontons are perfect on an hors d’oeuvres buffet or as appetizers before a meal.
You can also use the same method to make these with leftover mashed potatoes. Just add chopped scallions and a very small amount of non-dairy cream cheese (you don’t want the potatoes to get runny) instead of the onion and sage.
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Butternut Squash Won Tons
Green * Makes 2 dozen or more appetizers
1-1/2 cups mashed butternut squash (about half a squash peeled, boiled, and mashed)
1/2 sweet onion finely chopped
1 teaspoon rubbed sage
1 Tablespoon extra virgin olive oil, plus 2 Tablespoons oil for frying
sea salt to taste
1 package won ton wrappers
Sauté onion in olive oil. Add squash, sage, and salt. Heat through to allow flavors to blend. Remove from heat and allow to cool to room temp.
Lay wrappers out on waxed paper and put 1/2 teaspoon filling on each.
Moisten edges with a little water and fold wrappers into triangles. Bend corners around and press ends together with a little more water to make crescents.
Quickly sauté crescents in a very small amount of oil (just enough to coat the pan) until golden.
My be refrigerated or frozen until ready to serve.
Heat in a 300 F oven for 15 minutes just before serving.
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