Roasted Butternut Squash Wontons With Maple Sage Dip (2024)

Ingredients

Scale

Wonton Filling

1 medium-sized butternut squash, peeled & cubed (approximately 4 cups)

3 tablespoons extra virgin olive oil

1 tablespoon maple syrup

½ teaspoon sea salt

1 onion, minced

2 tablespoons fresh sage, chopped

½ cup pecans, chopped fine

freshly ground pepper

1 package wonton wrappers (50 wontons)

Olive oil Spray

Dip

¼ cup maple syrup

10 sage leaves, chopped (reserve a little for garnish)

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1. Preheat oven to 375°.
2. Prepare the filling: Place the squash in a medium bowl and toss it with 2 tablespoon of olive oil, maple syrup, and ½ teaspoon salt. Spread the squash on a parchment-lined baking sheet. Roast, stirring once or twice, until the squash is tender and the exterior begins to caramelize for about 25 minutes. Transfer the squash to a bowl, and mash it. You should have about 2 cups of mashed squash.
3. Warm the remaining 1 tablespoon of olive oil over medium heat in a skillet. Add the onions and sauté until lightly browned about 10 minutes. Add the chopped pecans and sauté for an additional 2 minutes. Add the mashed squash and cook, constantly stirring, until heated through, about 2 minutes. Remove from heat and stir in sage. Add salt to taste (about ½ teaspoon) and a few grinds of black pepper. Allow the filling to cool to room temperature.
4. Line a baking sheet with parchment paper and spray with oil. Set aside a small bowl of water and a pastry brush. If you don’t have a pastry brush, your finger works just fine!
5. Wonton preparation: Place a wonton wrapper on a smooth work surface (cutting board or plate) and brush ½ inch around the edges with water. Place a heaping teaspoon of filling in the middle of the wonton wrapper. Press opposite corners of wrapper together, sealing edges tightly all around by pressing together with your fingers. Place stuffed wonton on the prepared baking sheet and continue filling each wonton until filling is used up. The filled wonton can be covered and refrigerated for up to 2 days, separated on a baking sheet. Tip: Place the baking sheet in a freezer for 3 hours or more. Remove wontons and place them in a freezer-safe container for up to 3 months.
6. Cook the wonton: Preheat an oven to 375°. Lightly spray the wontons with olive oil. Bake for 15-20 minutes until golden brown—heat maple syrup and sage in a small pot. Serve on a platter topped with chopped sage and maple dip.

Tip: If frozen, remove wontons from the freezer 15 minutes before cooking. Spray with olive oil and cook according to the directions above.

Time Saver Tip: Roast the butternut squash halved. When done, mix the maple syrup & salt into the filling.