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 with fried sage and goat cheese

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 D

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

Print

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.

0 Comments

Trackbacks/Pingbacks

  1. 10 Special Mother's Day Menus for any Lifestyle | Mermaids & Mojitos - […] Butternut Squash with Goat Cheese and Fried Sage […]

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

More Recipe(

 < Eat  < Drink < Party <

Tortilla de Patata or Spanish Tortilla

Spanish Tortilla also called Tortilla de Patata or Potato Omelette Recipe This is a wonderful filling dish, eaten across Spain. You can eat this dish warm, or cold. It is great in wedges warm, but it is also great served in thin slices on a fresh baguette. Serve with...

Vampiro Tequila Cocktail with Jalisco Sangrita

Vampiro Tequila Cocktail with Jalisco Sangrita. This spicy tequila cocktail mixed with a traditional Jalisco Sangrita. Sangrita’s are my new cocktail obsession. Sangrita or “little blood” has traditionally been served as a chaser for excellent quality tequila. It would have been a mixture of fruit juices and finely ground chili pepper. Many sangrita recipes call for tomato juice, but that would not have been part of the traditional recipe, the original recipe would have been made from leftover juice from fresh fruit salads and changed based on the fruits used.

Today’s cocktail culture is creating very intriguing sangritas as an ingredient in some pretty amazing tequila cocktails. This recipe calls for a combination of grapefruit, orange, and lime with a touch of spicy jalapeno pepper.

Recipes

DIY + Create

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

Kell-

Kell-

Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!