If you are in the Boston area, you need to make your way over to Russo’s in Watertown. I have been going there forever, literally, I went there as an infant. It is a food heaven. They have everything, and I can guarantee they will have things you’ve never seen before. It is one of the happiest places for me. It is a place to get inspired. And that is where this recipe came from. When they have wonton wrappers for $1 for a huge pack, you obviously need to make something with them. That is where these pockets of fall were created. The filling is a rich butternut squash and you can optionally top it with a creamy brussels sprout slaw.
- wonton wrappers
- 1/4 a medium butternut squash (roasted and peeled)
- 2 tablespoons ricotta, cottage cheese, or sour cream
- salt and pepper
- pinch nutmeg
- pinch cinnamon
- several sage leaves crumbled
- 1 egg beaten
- Begin by mixing your filling: the squash, the dairy, the sage, cinnamon, nutmeg, salt and pepper.
- On a working surface, place a teaspoon of the filling in the center of the wonton. Use your finger and the egg to wet the sides of the inside of the wrapper. Then pinch the corners together, to make the star shape. Or just fold it into a triangle!
- Place on a sprayed baking sheet.
- Lightly spray before placing into a 350 oven for 10-15 minutes or until golden and crunchy!
- The slaw is 3 brussels sprouts sliced thin with a teaspoon of mayo, 1/2 teaspoon vinegar (red wine or white), salt and pepper, and a bit of garlic. Really simple and totally optional!