Roasted Butternut Squash Wonton Bites

butternut squash wontons

Starters | December 6, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

Came across this seasonal recipe on Food & Wine’s website recently 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 party!  

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

wontons-on-tray_600x400Steam the wontons in a bamboo steamer or stove-top steaming insert.

wontons-in-steamer_600x400Fry the wontons in a skillet after steaming, and serve warm!

wontons-in-frying-pan_600x400

5.0 from 1 reviews
Roasted Butternut Squash Wonton Bites
 
Author:
Serves: 4
Ingredients
  • 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. 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

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Leftover Thanksgiving Turkey Curry with Sweet Potatoes

Main, Poultry | November 22, 2016 | By

What to do with leftover Thanksgiving turkey? Try this easy Turkey Curry dish featuring amazing Indian flavors and sweet potatoes. It’s like Thanksgiving all over again! Except Asian style. Your holiday house guests will be following their noses to the kitchen when these aromas float through the air. Who knew that leftovers could be that good?

Leftover turkey breast is awesome in this Indian dish!

turkey-breastSlice the leftover turkey breast into thick pieces before cubing.

sliced-turkey-breast

Leftover Thanksgiving Turkey Curry with Sweet Potatoes
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • ½ large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 2 teaspoons yellow curry powder
  • 1 large tomato, chopped
  • ½ cup light coconut milk
  • ⅔ cup water
  • ½ large sweet potato, peeled and cut into small cubes
  • ½ large white sweet potato (or regular potato), peeled and cut into small cubes
  • 2 cups leftover cooked turkey meat, cut into thick cubes
  • Salt and pepper
  • ¼ cup fresh cilantro, chopped
  • Steamed white rice
Instructions
  1. Heat oil in a deep skillet over medium-high. Sauté onions and garlic until translucent, about 2 minutes. Stir in garam masala, cumin, and curry powder until incorporated, about 1 minute. Add in tomato, stirring for about 2 minutes. Add the coconut milk, water, and potatoes and stir well. Cook and simmer for about 20 minutes, or until potatoes are soft. Stir in the turkey meat and simmer another 5 minutes. Add salt and pepper to taste and stir in cilantro to garnish before serving. Ladle over cooked rice with extra cilantro.
Notes
Adapted from: Skinny Taste

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