Savory Squash Bites

Makes About 16


East meets West with these seasonal and versatile winter squash raviolis. Wonton wrappers encase the winter squash or pumpkin purée, and the bundles are served with a drizzle of browned butter and a sprinkle of Parmesan. The flavors are meant to be simple and not overwhelming. For another variation, fry them in oil to serve with a zippy chutney dip as finger food with drinks.

Look for in-season butternut, acorn, or banana squash or canned pumpkin in the supermarket—all of these are a good buy during the winter holidays. Serve the dish for a dressy accompaniment to the Thanksgiving or Hanukkah meal.

To cook squash, bake, microwave, or steam it until soft. Peel off the outer shell and mash the flesh. Make the bundles ahead and freeze them. Look for fresh wonton wrappers in the produce section of the supermarket or at Asian food markets.

  • 1 cup canned pumpkin or cooked and mashed butternut,
         banana, or acorn squash
  • 1 clove garlic, pressed
  • 1/4 to 1/2 teaspoon ground nutmeg, or to taste
  • 1 tablespoon finely minced fresh parsley
  • Salt and pepper, to taste
  • 32 wonton wrappers
  • Small bowl of water
  • 4 tablespoons butter
  • 1 heaping teaspoon dried sage or a few fresh leaves
  • 2 tablespoons Parmesan cheese

In a bowl, mix all ingredients except wrappers, water, butter, sage, and cheese. Taste for correct seasoning.

Lay out 16 wrappers on a dry work space. Put a heaping teaspoon of filling on each wrapper. Working quickly, dip a finger in water and run it around the edge of the wrapper. Cover filling with another wrapper and seal the wet edges.

Continue to make bundles. Do not stack them.

At this point, bundles can be frozen. Line a baking sheet with waxed paper or aluminum foil. Put bundles on in a single layer and freeze for a few hours. Then store them in a plastic freezer bag. Do not defrost before cooking.

To fry: Use a nonstick skillet with a tablespoon or so of oil. On medium heat, fry the wontons slowly to heat through but not burn. Turn and brown on other side. Cooking should take about 5 to 7 minutes. Drain on paper towels and serve with a bowl of chutney for dip.

To boil: Bring a large pot of water to boil. Put six or eight bundles in the water and cook until they rise to the top, about 1 or 2 minutes. If frozen, cook a few minutes more. Remove from water with slotted spoon and drain in a colander.

To serve, cook butter with sage in a small saucepan on medium heat until butter is slightly browned, not burned. Drizzle mixture over bundles and sprinkle with Parmesan cheese.

Recipe from:
The $5 Chef Family Cookbook
Marcie Rothman
Prima Publishing
$12.00 / paperback
ISBN: 0-7615-0653-5
Reprinted by permission.


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