This is the perfect savory appetizer featuring the rich flavors of butternut squash, sage and roasted garlic.
4 large garlic cloves, unpeeled
2 ½ teaspoons Instantly Fresh Sage divided
1 teaspoon olive oil
1/4 cup walnuts
3/4 pound butternut squash—peeled, seeded and cut into 1-inch cubes
1 medium shallot minced ,
Salt and freshly ground pepper
24 wonton wrappers
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Litehouse Organic Balsamic Vinaigrette
Preheat the oven to 400°. 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 Instantly Fresh 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 Instantly Fresh 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 Instantly Fresh 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.