Christmas Eve is tomorrow… can you believe it?! The holiday really crept up on me this year – especially since we spent the end of November/beginning of December in New Zealand.
This year, my mom has asked me to bring 2 appetizers to the family get-together. Unfortunately, I have to work the first half of the day tomorrow, so today I pre-made 1 of them – the crispy butternut wontons.
I probably should have doubled the recipe, but there will be so much other food there, so I’m not too worried about it.
I’m pleased with how easy this recipe was, and the wontons certainly smelled good while in the oven. No taste-test until tomorrow!
The second appetizer is a simple prosciutto and mango salad, which I’ll have time to make tomorrow – and eventually blog about.
(The original recipe for these wontons also included a recipe for a spicy tomato sauce. To save time and money, I just bought some tomato-basil sauce at the store!)
Crispy Butternut Wontons
from Cooking Light, November 2003
1 small butternut squash (about 1 1/2 pounds)
1/2 cup water
1/2 cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
2 tablespoons dry breadcrumbs
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon water
1 large egg, lightly beaten
24-30 wonton wrappers
Preheat oven to 375°.
To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water. Bake at 375° for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. Combine 1 cup pulp, ricotta, Parmesan cheese, breadcrumbs, salt, pepper, and nutmeg, stirring until well combined.
Combine 1 teaspoon water and egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers and squash mixture.
Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375° for 17 minutes or until golden and crisp. Serve with the sauce.
(Note: I actually forgot to brush my wontons with the egg mixture, so they didn’t come out as nice and shiny as the recipe’s picture)
(the following nutritional information comes from the original recipe, which called for whole ricotta and included the spicy tomato sauce)
1 serving = 3 Weight Watchers points
- Calories: 157
- Fat: 4.6g (2.1g sat.)
- Protein: 6.8g
- Carbohydrate: 22.3g
- Fiber: 2g