- 4 large garlic cloves, unpeeled
- 2 sage leaves—1 whole, 1 minced
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/4 cup walnuts
- 3/4 pound butternut squash—peeled, seeded and cut into 1-inch cubes
- 1 medium shallot, minced
- Salt and freshly ground pepper
- 24 wonton wrappers
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 400°. Arrange the garlic cloves and the whole sage leaf on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap up the garlic in the foil and roast for about 40 minutes, until the cloves are very soft. Let cool, then peel the garlic.
- Meanwhile, spread the walnuts in a pie plate and toast for about 5 minutes, until golden brown. Let the walnuts cool, then coarsely chop them.
- In a medium saucepan, cover the squash with water. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Drain well and transfer to a bowl. Add the roasted garlic and the sage leaf to the squash and mash with a fork.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the shallot and minced sage and cook over moderate heat until the shallot is softened, 3 minutes. Mix the shallot and sage into the mashed squash and season with salt and pepper. Wipe out the skillet.
- Working with 4 wonton wrappers at a time, mound a rounded teaspoon of squash filling in the center of each wrapper. Brush the edges of the wrappers with water and fold each one into a triangle, pressing the edges to seal. Bring the pointed edges together and press to seal. Transfer the stuffed wontons to a baking sheet and cover them with plastic wrap. Repeat with the remaining wonton wrappers and filling.
- Oil a steamer basket and set it over simmering water. Arrange half of the wontons in the basket, cover and steam for 5 minutes. Transfer the steamed wontons to a large plate. Repeat with the remaining wontons.
- Heat the remaining 1 tablespoon of olive oil until shimmering. Add the wontons and cook over moderate heat, turning once, until lightly browned and crisp, 2 minutes per side. Transfer the wontons to a platter, sprinkle with the toasted walnuts and cheese and serve.
The steamed wontons can be refrigerated for up to 2 days. Bring to room temperature before sautéing.
One serving 301 cal, 13.5 gm fat 2 gm sat fat, 40 gm carb, 3 gm fiber.
Minerally northern Italian Pinot Bianco.