Butternut Squash Served Asian Fusion Style

 

Or, as we at Tonia's Kitchen like to call them, Butternut WonTons.  Everyday with Rachael Ray Magazine Food Features Editor Gabriela Gershison, came by to talk a little about this crossover dish, and how to make it. Gabriela told Tonia says you buy prepared WonTon wrappers, and then just stuff them with cooked Butternut Squash, caramelized onions and seasoning.  Then just seal the wrappers and pan sear them.  Serve it with grated cheese and enjoy this complex, yet simple treat!

1 cup butternut squash puree

• 1/4 cup grated grana padano cheese

• 2 tablespoons crushed amaretti cookies

• 1 dozen wonton wrappers

Directions

1. 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.

It's Sort of Like a Pizza

  

...but it's not! Instead we're talking about a a different kind of tomato pie, a delicious, easy-to-make Roasted Tomato Tart.  Everyday with Rachael Ray Magazine Executive Food Editor Nina Elder told Tonia's Kitchen abut her super simple, but gorgeous to look at tomato tart.  You won't believe it only has five ingredients.  Nina told Tonia that she begins with Pie Crust, Shredded Pecorino Cheese, baby tomatoes, olive oil and basil.  Nina then starts by rolling her pie crust (this can be bought ready-made) onto parchment paper into a desired shape. Add the cheese and half tomatoes (cut side up), drizzle oil over the cheese and tomatoes and fold the edges of the crust over so that it resembles a rustic tart. Brush the crust with the olive oil and bake at 425-degrees until golden and the cheese is bubbling...then top with basil.  It's delicious and it really brings out some wonderful summer flavors.