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.

 

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Butternut Squash Wontons with Fried Sage and Goat Cheese

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 24
Calories: 60kcal
Author: Kelly DiMascio
These tasty little appetizers will be the hit of your next party. 
Print Recipe

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

  • Preheat the oven to 400°F.
  • Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
  • Peel with a vegetable peeler or knife.
  • Cut into 1-inch pieces, or smaller.
  • Transfer to a large rimmed baking sheet.
  • 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.
  • In a bowl toss cooked butternut squash with dressing to taste. Toss quickly until just coated.

FRIED SAGE

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

DRESSING

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

WONTONS

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

Notes

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

Nutrition

Calories: 60kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 72mg | Potassium: 118mg | Vitamin A: 3410IU | Vitamin C: 6.6mg | Calcium: 26mg | Iron: 0.6mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!

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