Butternut Squash Wontons with Fried Sage and Goat Cheese Recipe

Butternut Squash Wontons with Fried Sage and Goat Cheese are the perfect little appetizer bite.

Velvety butternut squash with crispy sage and creamy goat cheese is a beautiful side dish and makes a delicious filling for a wonton.  These little bites will be the hit of the party.

 

Butternut Squash Wontons with Fried Sage and Goat Cheese

Course: Appetizer, Side Dish
Cuisine: American, vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24
Calories: 60 kcal
Author: Kelly DiMascio

These tasty little appetizers will be the hit of your next party. 

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Ingredients

BUTTERNUT SQUASH

  • 1 butternut squash
  • sea salt freshly ground is preferred
  • freshly ground black pepper
  • 1 clove garlic finely minced
  • 1 T herb or white wine vinegar or more to taste
  • extra virgin olive oil
  • 1 bunch sage leaves picked
  • 1 T balsamic glaze or less to taste
  • 1/2 C goat cheese crumbled

WONTON

  • 2 T salted butter
  • 1 egg beaten with 1 T of water
  • 24 wonton wrappers rounds
  • parchment paper

Instructions

BUTTERNUT SQUASH

  1. Preheat the oven to 400°F.
  2. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
  3. Peel with a vegetable peeler or knife.
  4. Cut into 1-inch pieces, or smaller.
  5. Transfer to a large rimmed baking sheet.
  6. Toss with olive oil, salt, and fresh ground pepper and then spread out in a single layer. Roast for 15 minutes and flip the squash. Cook another 15 to 20 minutes, until tender and lightly golden brown.
  7. In a bowl toss cooked butternut squash with dressing to taste. Toss quickly until just coated.

FRIED SAGE

  1. Heat 1 T of oil in a sauté pan over med-high heat
  2. When the oil is very hot, add sage leaves individually and cook until crisp, taking care not to burn the sage.
  3. Remove sage to a paper towel-lined plate
  4. Reserve oil for dressing.

DRESSING

  1. Mashed minced garlic with a quick grind of salt and pepper using a mortar and pestle or muddler and bowl, until smooth
  2. Add about 1/2 cup of extra virgin olive oil and the white wine vinegar, to taste.

WONTONS

  1. Preheat oven to 425 degrees.
  2. Melt butter and set aside.
  3. Whisk egg with 1 T of water until smooth
  4. Line a sheet pan with parchment paper
  5. Lay wonton wrapper on parchment paper
  6. Brush each wonton with egg-wash
  7. In a bowl toss cooked butternut squash with dressing to taste. Toss quickly until just coated.
  8. Add butternut squash to one side of wrapper, leaving room at the edges to seal
  9. Top with crumbled goat cheese
  10. Top with fried sage
  11. Seal edges by pinching together or using a fork
  12. Lightly brush wonton wrappers with melted butter
  13. Bake for 5 minutes or until the purses are becoming golden
  14. Cover with foil and cook an additional 5 minutes
  15. Remove from oven
  16. Drizzle with balsamic glaze
  17. Serve immediately or at room temperature

Recipe Notes

 

 

Butternut squash wontons with fried sage and goat cheese are a great vegetarian mini bite for your next party.  

Nutrition Facts
Butternut Squash Wontons with Fried Sage and Goat Cheese
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 72mg 3%
Potassium 118mg 3%
Total Carbohydrates 8g 3%
Protein 2g 4%
Vitamin A 68.2%
Vitamin C 8%
Calcium 2.6%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

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