A Healthier Way To Make Wontons

Despite what I post, I do make more than just desserts. Today, I decided to make wontons for dinner. Normally, they are fried in oil, but you can bake them and get them just as crispy. There are so many fillings you can put into wontons, savory or sweet. Since I had a butternut squash in the fridge, I made Crispy Butternut Wontons. The recipe came with a spicy tomato sauce, but I used jarred spaghetti sauce. This recipe does take time because you have to bake the squash first. I find that boiling it in water for 5-10 minutes makes it a lot easier to cut in half before baking. Save the seeds so you can roast them later.

These wontons make a great appetizer, or serve with a salad for dinner.

Crispy Butternut Wontons



1 butternut squash
1/2 cup ricotta cheese
3 tablespoons parmesan cheese, grated
2 tablespoons breadcrumbs
1/4 teaspoon sea salt
1/4 teaspoon black pepper, fresly ground
1/8 teaspoon nutmeg, ground
1 teaspoon water
1 large egg, lightly beaten
24 wonton wrappers

1. Preheat oven to 375F. Boil squash for 10 minutes; drain. When cool enough to handle, cut in half. Scoop out seeds; save for later use or discard. Place each half face down on a baking sheet. Bake for 45 minutes. Let cool.

2. Scoop out 1 cup of butternut squash; save the rest for another use. Combine with ricotta, parmesan, breadcrumbs, salt, pepper, and nutmeg.

3. Mix together water and egg. Spoon about 2 tsp of mixture into each wonton. Brush edges of dough with egg mixture. Fold two opposite corners together so it forms a triangle. Repeat with remaining wontons.

4. Place wontons onto baking sheets coated with cooking spray. Brush tops with remaining egg mixture. Bake for 15 minutes or until golden and crisp. Serve with tomato sauce.

Makes 24 wontons.

Source: Recipe Zaar