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    Home » Recipes » Appetizers and Snacks

    Roasted Butternut Squash Wontons

    January 10, 2022 · Published: December 6, 2016 By: Asian Caucasian 8 Comments

    Jump to Recipe

    Savory Roasted Butternut Squash Wontons are the perfect pick-up appetizer for those cozy winter get-togethers. You're going to love all of the amazing Asian flavors in these wonton bites!

    Butternut squash wontons on a long blue serving platter with toothpicks inserted into each wonton.

    Came across this seasonal recipe on Food & Wine's website and knew I had to transform it into an Asian-style wonton for the holidays! It's our twist on a butternut squash ravioli, combining the sweetness of the roasted butternut squash and garlic with the delicate heat from Asian spices.  

    Fresh wontons sure beat the frozen-in-the-bag version! I served this up at Thanksgiving for a truly unique appetizer and they were "gobbled" up in minutes (no pun intended!). Dazzle your party guests and make this at home for your upcoming holiday get together!

    Rows of uncooked wontons placed on a baking sheet on top of a wooden board.

    Place the stuffed wonton wrappers on a baking sheet before steaming.

    Steamed wontons in a bamboo steamer on top of a large wok.

    Steam the wontons in a bamboo steamer or stove-top steaming insert.

    Wontons frying in a frying pan on top of a small electric stove on top of a wooden board.

    Fry the wontons in a skillet after steaming, and serve warm!

    Print
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    Butternut squash wontons on a long blue serving platter with toothpicks inserted into each wonton.

    Roasted Butternut Squash Wontons

    ★★★★★

    5 from 1 review

    Print Recipe
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    Savory Roasted Butternut Squash Wontons are the perfect pick-up appetizer for those cozy winter get-togethers. You're going to love all of the amazing Asian flavors in these wonton bites!

    • Total Time: 1 hour 30 min
    • Yield: 4 1x

    Ingredients

    Units Scale
    • 1 medium butternut squash, peeled, seeded and cubed
    • 2 teaspoons extra virgin olive oil, divided
    • Salt and pepper
    • 1 whole bulb of garlic
    • 1 medium shallot, minced
    • ¼ teaspoon Chinese Five Spice
    • ⅛ teaspoon cayenne pepper
    • ¼ cup fresh basil, chopped (extra for garnish)
    • 14 wonton wrappers
    • 2 tablespoons canola oil
    • 1 tablespoon grated Parmigiano-Reggiano cheese

    Instructions

    1. Preheat oven to 400 degrees. Place butternut squash on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper over top. Toss together and rearrange to a single layer on the pan.
    2. Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place both the baking sheet and garlic in the oven. Roast the butternut squash for about 25 minutes or until nicely browned but not burned. Roast the garlic for 45 minutes. Remove both from oven and let cool.
    3. In a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.
    4. To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the butternut squash, shallots, Chinese Five Spice, cayenne pepper, and basil. Mash together with a fork.
    5. To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of butternut mixture into the middle of the wrapper. Using your fingertip, brush the two top sides with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.
    6. Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side.
    7. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.

    Notes

    Adapted from: Food & Wine / Butternut Squash and Sage Wontons

    • Author: Asian Caucasian
    • Prep Time: 30 min
    • Cook Time: 1 hour
    • Category: Appetizer
    • Method: Oven and Stove Top
    • Cuisine: Asian Fusion

    Nutrition

    • Serving Size:
    • Calories: 214
    • Sugar: 1.8 g
    • Sodium: 258.6 mg
    • Fat: 10.2 g
    • Carbohydrates: 27.5 g
    • Protein: 4.5 g
    • Cholesterol: 3.4 mg

    Keywords: Butternut Squash Wontons, Roasted Squash Wontons, Asian Squash Wontons

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Carolyn Ingram says

      October 27, 2017 at 6:49 pm

      These sound perfect!

      ★★★★★

      Reply
      • Asian Caucasian says

        October 30, 2017 at 10:17 am

        Would love for you to try this recipe. Let me know if you do! We love the feedback!

        Reply
    2. Ashley says

      October 27, 2017 at 4:14 pm

      I love these flavors!

      Reply
      • Asian Caucasian says

        October 30, 2017 at 10:17 am

        They are delicious together, please let me know if you try to make these wontons. So yummy!

        Reply
    3. Des @ Life's Ambrosia says

      October 26, 2017 at 10:51 pm

      What a great way to use butternut squash!

      Reply
      • Asian Caucasian says

        October 30, 2017 at 10:16 am

        The butternut squash is sweet and savory! Delicious in the wonton. Hope you will try this recipe, let me know!

        Reply
    4. Art from my Table says

      October 26, 2017 at 10:00 am

      I love butternut squash and am always looking for a new way to cook it. This is genius! Can't wait to try it!

      Reply
      • Asian Caucasian says

        October 26, 2017 at 11:42 am

        Please try this one! The filling is really good and these wontons will be a hit with your guests!

        Reply

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