Today's edition of the Daily Dish features Butternut Squash. More specifically, serving in a way you probably haven't had it before, in a wonton! Every Day with Rachael Ray Magazine food features editor Gabriella Gercheson stopped in Tonia's Kitchen to talk about not only the wontons, but how to cook and clean the squash properly. She told
Tonia there's a whole section on how to clean the vegetable, and serve it up. Gabriella told Tonia to buy prepared wonton wrappers, and pan fry them. She then takes the cooked butternut squash, and stuffs the wontons, along with carmlelized onions. She seals the wontons up and frys them, instead of boiling them. It's a delicious turn on a classic appetizer.
1 cup butternut squash puree
1/4 cup grated grana padano cheese
2 tablespoons crushed amaretti cookies
1 dozen wonton wrappers
- Mix squash, cheese and cookies; season and place 1 tbsp. in center of each wrapper. Dampen edges with water. Fold in half; seal. Boil until tender, 3 minutes.
