Baked Butternut Squash Wontons

Fall flavors all in one bite-size package. These Baked Butternut Squash Wontons are filled with a creamy butternut squash & vegan parmesan puree. Baked in wonton wrappers until crispy and served up with a sweet & salty dipping sauce. Perfectly crispy on the outside & creamy on the inside – an amazing bite of food.

Step One: Roast the Veggies

If you’ve never worked with a whole butternut squash, don’t be intimidated. The trickiest part is peeling it. And I recommend using a sharp knife (rather than a traditional peeler) to do this. Start by slicing the squash in half. Remove the seeds from the center with a spoon and cut each half into more manageable pieces. Then, grab that sharp knife and carefully remove the skin and cut it into cubes.

Add the butternut squash, onion, garlic, olive oil, salt and pepper to a baking sheet and toss to coat. Add fresh thyme and place in the oven for 20 minutes. Toss and bake for another 10 minutes, or until the squash is fork tender. Remove from the oven and allow to cool slightly.

Step Two: Make the Filling

Once the veggies are slightly cooled, add them to a food processor with a chipotle pepper, smoked paprika, chili powder and some vegan parmesan. I know it might sound like a weird combo, but trust me, the creaminess & smokiness just works so well!

Blend until everything is completely smooth – this is why it is very important to make sure the squash is fork tender before removing it from the oven.

Step Three: Assemble & Bake

Grab a pack of square wonton wrappers and place one wrapper on a clean surface. Add 1 teaspoon of filling to the center, wet the edges of the wrapper with water and bring each corner of the wrapper to the center and pinch to close.

Place the finished wonton on a parchment-lined baking sheet. And now, repeat, repeat, repeat. This can be a little bit of a time consuming process, but just put on some music and zone out while you work through all of the filling.

Spray the finished wontons with oil and place in the oven. Bake for 12-15 minutes or until the edges and the bottom are crispy.

Step Four: Make the Dipping Sauce

For the dipping sauce, you are going to need:

• low sodium soy sauce
• sesame oil
• rice vinegar
• maple syrup
• green onions
• sesame seeds
• red pepper flakes 

Add everything to a bowl and whisk until combined. This sauce is sweet, tangy and the perfect addition to the butternut squash.

Step Five: Serve

Take the wontons out of the oven and plate them. Grab the sauce and get to dipping. These wontons are crispy on the outside, creamy on the inside…the perfect bite.

AND, they can be frozen! Just assemble the wontons and place them on a parchment-lined baking sheet. Place in the freezer. Once frozen, transfer to a freezer-safe container. To reheat, just cook them the same way as above – no need to unthaw them.