Vegetarian Wontons with Butternut Squash Filling
Vegetarian wontons with butternut squash make a delicious appetizer for the winter season. They are especially great for the holidays. Prepare a big batch and freeze them so you always have this delicious appetizer to pop in the oven for surprise company!
Servings: 8 Servings
Calories: 337kcal
Ingredients
Wonton Filling
- 1 medium-sized butternut squash peeled & cubed (approximately 4 cups)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- ½ teaspoon sea salt
- 1 onion minced
- 2 tablespoons fresh sage chopped
- ½ cup pecans chopped fine
- freshly ground pepper
- 1 package wonton wrappers 50 wontons
- Olive oil Spray
Maple Sage Dipping Sauce
- ¼ cup maple syrup
- 10 sage leaves chopped (reserve a little for garnish)
Instructions
- Preheat oven to 375°.
Make the Filling
- Place the squash in a medium bowl and toss it with 2 tablespoon of olive oil, maple syrup, and ½ teaspoon salt.
- Spread the squash on a parchment-lined baking sheet. Roast, stirring once or twice, until the squash is tender and the exterior begins to caramelize for about 25 minutes.
- Transfer the squash to a bowl, and mash it. You should have about 2 cups of mashed squash.
- Warm the remaining 1 tablespoon of olive oil over medium heat in a skillet. Add the onions and sauté until lightly browned about 10 minutes.
- Add the chopped pecans and sauté for an additional 2 minutes. Add the mashed squash and cook, constantly stirring, until heated through, about 2 minutes.
- Remove from heat and stir in sage. Add salt to taste (about ½ teaspoon) and a few grinds of black pepper. Allow the filling to cool to room temperature.
Prep the Wontons
- Line a baking sheet with parchment paper and spray with oil. Set aside a small bowl of water and a pastry brush. If you don't have a pastry brush, your finger works just fine!
- Place a wonton wrapper on a smooth work surface (cutting board or plate) and brush ½ inch around the edges with water. Place a heaping teaspoon of filling in the middle of the wonton wrapper.
- Press opposite corners of wrapper together, sealing edges tightly all around by pressing together with your fingers. Place stuffed wonton on the prepared baking sheet and continue filling each wonton until filling is used up.
- The filled wonton can be covered and refrigerated for up to 2 days, separated on a baking sheet. Tip: Place the baking sheet in a freezer for 3 hours or more. Remove wontons and place them in a freezer-safe container for up to 3 months.
Cooking Instructions
- Cook the wonton: Preheat an oven to 375°. Lightly spray the wontons with olive oil. Bake for 15-20 minutes until golden brown—heat maple syrup and sage in a small pot. Serve on a platter topped with chopped sage and maple dip.
Notes
Save time by making a double or triple batch of these and freeze them! Then you have an easy appetizer for fall gatherings with family and friends.
Be sure to use water to seal the edges and squeeze tightly to make sure they don’t fall apart.
Allow the filling to completely cool before folding the wontons. If the filling is warm it will soften the dough and it may tear.
Don’t overstuff the wontons with too much filling.
When cooking from frozen, remove wontons from the freezer 15 minutes before cooking. Spray with olive oil and cook according to the directions above.
Time saver tip: Roast the butternut squash halved. When done, mix the maple syrup & salt into the filling.
Nutrition
Calories: 337kcal | Carbohydrates: 54g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 473mg | Potassium: 457mg | Fiber: 4g | Sugar: 10g | Vitamin A: 9977IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 3mg