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Butternut Squash & Sage Wontons

December 15, 2015 April Preisler
Serves: 24
Fresh served Butternut Squash & Sage Wontons

I was doing pretty well this past weekend until sheer panic fell over me when I realized that Christmas is only 2 weeks away! I’ve got a mound of gifts to wrap still and a lot of planning to do for Christmas parties. I’ve been so happy that the Living Litehouse blog has been featuring so many ‘Holidazzle’ recipes lately because the lovely bloggers around here have been giving me so much appetizer inspiration!

Did you catch these great recipes:

Crab and Blue Cheese Stuffed Mushrooms

Sweet Potato and Herbed Ricotta Rounds

Steak Crostini with Blue Cheese Spread

Easy Marinated Mozzarella and Tortellini

Cranberry and Jalapeno Sauce with Whipped Feta Cracker Dip

I love dips and spreads but one-bite appetizers are also one of my specialties. One of my favorite flavor profiles is the combination of butternut squash and sage. It brings such a sweet and savory flavor to the table. I decided to combine these flavors into a delicious wonton cooked in a browned butter sauce. I guarantee that your guests will not want to walk away from a tray of these.

This recipe is a little tasky but you can make your life a little easier by finding freshly cubed butternut squash in most grocery produce sections in those little steamer bags. This saves you the hassle of peeling, coring and dicing. You can also prepare the wontons up to 2 days in advance and refrigerate covered. You’ll want to bring the wontons to room temperature before steaming them. I like to serve these wontons with a balsamic vinaigrette dip but the browned butter cooking process already gives them the perfect flavor.

Butternut Squash & Sage Wontons

December 15, 2015 April Preisler
Serves: 24

This is the perfect savory appetizer featuring the rich flavors of butternut squash, sage and roasted garlic.

Large platter of Butternut Squash & Sage Wontons


Preheat the oven to 400°F. Arrange the garlic cloves on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap up the garlic in the foil and roast for about 40 minutes, until the cloves are very soft. Let cool, then peel the garlic. Meanwhile, spread the walnuts on a cookie sheet and toast for about 5 minutes, until golden brown. Let the walnuts cool, and then coarsely chop them.In a medium saucepan, cover the squash with water. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Drain well and transfer to a bowl. Add the roasted garlic and 1 teaspoon sage to the squash and mash with a fork.In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the shallot and 1 teaspoon sage and cook over moderate heat until the shallot is softened, 3 minutes. Mix the shallot and sage into the mashed squash and season with salt and pepper. Wipe out the skillet.Working with 4 wonton wrappers at a time, mound a rounded teaspoon of squash filling in the center of each wrapper. Brush the edges of the wrappers with water and fold each one into a triangle, pressing the edges to seal. Bring the pointed edges together and press to seal. Transfer the stuffed wontons to a baking sheet and cover them with plastic wrap. Repeat with the remaining wonton wrappers and filling.Oil a steamer basket and set it over simmering water. Arrange half of the wontons in the basket, cover and steam for 5 minutes. Transfer the steamed wontons to a large plate. Repeat with the remaining wontons.While the wontons are steaming, heat the butter in the skillet over medium heat and cook until browned bits form. Add in the remaining sage. Add the wontons and cook over moderate heat, turning once, until lightly browned and crisp, 2 minutes per side. Transfer the wontons to a platter, sprinkle with the toasted walnuts and cheese and serve with a side of Organic Balsamic Vinaigrette.

Litehouse products used

Organic Balsamic

Dressing & Vinaigrette
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