13 October 2012

roasted squash & chili wontons.

I have been on a big wonton kick lately, in broth or just for dipping. Wontons are super simple & versitile. They are a great way to assemble & decompress on a week night or a fun snack for a weekend get-together. Here I served these delicious little pockets of autumn flavor with sauteed broccoli (with a splash of tamari) & a ginger-chili sauce. 

roasted squash & chili wontons with ginger chili sauce.
makes 16-18 wontons

1 delicata squash, thinly sliced (seeds/skin are fine)
1 shallot, peeled & quartered
1 chili, halved 
1 clove garlic, halved
a splash of tamari or soy sauce
a drizzle of olive oil
a drizzle of agave nectar or honey
cracked pepper to taste
  1. Preheat the oven to 425 degrees & line a baking sheet with parchment paper. 
  2. Toss all ingredients together & back for about 20 minutes, until the squash is tender & starts to look a bit caramelized.
  3. When the squash is done, let it cool for a minute or so, then pop into a food processor. Blitz until smooth & scoop into a bowl.
1 pk. wonton wrappers
  1. Lay your wrappers down on a clean surface. Put a good tsp. of filling in the center of each wrapper.  With your index finger apply water on edges of wanton wrappers. Bring opposing corners to the center & seal together.
  2. In a large pan, put a glug of olive oil in the pan & bring to a medium-high heat.
  3. Place the wontons in the pan, not letting them touch. Cook until the bottoms are golden (about 3 minutes), then add about a cup of water & cover. 
  4. Continue to cook for about 4 minutes until all the water is evaporated. Serve right away with dipping sauce.

ginger-chili dipping sauce.
makes about 1 cup

1/4 cup ginger, peeled & roughly chopped (it's okay if it fibrous)
2 cloves garlic, halved
4 chilis or 4-5 tsp chili paste (depending on your heat preference--just test along the way)
3 TBL organic brown sugar
1/2 cup soy sauce
2 TBL rice vinegar or white vinegar
  1. Put ingredients into a food processor, blitz until smooth. Add into a small pot, bring to a boil, then remove from heat after 30-40 seconds. 
happy eatings & cheers!
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