Baked Butternut Squash Wontons
These Baked Butternut Squash Wontons are filled with roasted squash and served with a homemade dipping sauce. Fall flavors in one bite!
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.
Need more recipe inspo? Check these out:
Baked Butternut Squash Wontons
FOR THE WONTONS
- 1 medium butternut squash peeled and cubed, about 4 cups
- 1 small yellow onion sliced
- 8 cloves garlic peeled
- 2 tablespoons olive oil
- 5 sprigs fresh thyme
- salt & pepper
- 1 chipotle pepper in adobo
- 1/2 teaspoon smoked paprika
- 1/2 teasponn chili powder
- 1/2 cup vegan parmesan I used Trader Joe's
- 30 wonton wrappers
- oil spray
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the butternut squash, onion, garlic, olive oil, salt and pepper to the baking sheet and toss to coat. Add the 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.
- Remove the thyme stems and add the veggies to a food processor with the chipotle pepper, smoked paprika, chili powder and parmesan. Blend until smooth, scraping down the sides as needed.
- Place a new piece of parchment paper on the baking sheet.
- Add 1 teaspoon of filling to the center of a wonton wrapper. Wet the edges of the wrapper with water. Bring each corner of the wrapper to the center and pinch to close. Place on the baking sheet and repeat with the remaining ingredients. Spray with oil and place in the oven and bake for 12-15 minutes, or until crispy.
- Meanwhile, add all of the dipping sauce ingredients to a bowl and mix to combine.
- Serve the wontons with the dipping sauce.
- TO FREEZE: assemble the wontons and place on a parchment lined baking sheet. Place in the freezer. Once frozen, transfer to a freezer-safe container and keep in the freezer. Cook them the same way as above, no need to unthaw them.