Let’s just say this recipe screams of savory fall flavors. The combination of roasted butternut squash, goat cheese, fried sage, toasted pine nuts and nutty arugula all come together for a smashing fall party in your mouth.
Seriously, I would order this if I could find it on a menu somewhere. Well…let’s be honest; I will order anything that has the word butternut squash in it. That’s just how I roll.
Butternut squash pre-cut and packaged “too much work otherwise”
1 small package of goat cheese
1 small package of wonton skins
1 Tablespoon butter
Fresh sage leaves about 3 chopped fine for stuffing
2 Tablespoons of pine nuts lightly toast with salt and pepper
1 Tablespoon of light brown sugar
1 hand bunch of fresh organic arugula per plate
Preheat over ~425. In a large bowl combine butternut squash, one tablespoon of melted butter and salt and pepper to taste. Spread the squash out on a parchment lined cookie sheet in a preheated oven for about 20 minutes. Keep an eye on the squash and turn it about half way through. When the squash is done, you will easily poke it with a fork. “I know…mad science, right?”
Remove the squash from the oven and let it cool slightly. Run the squash through a ricer. Combine the riced squash with the fresh chopped sage and goat cheese.
Line a surface with flour and lay the wonton skins out. Drop a dollop of the squash mixture into the center. Do a whole line up, not one at a time. Moisten the edges of the wonton around all four sides and place the top wonton on. Press the sides together. Be sure to seal all the way around. Lay them on a lightly oil parchment lined cookie sheet. You can make these ahead of time and layer the parchment paper. Just cover with one last layer of parchment and then a moist cheesecloth and place them in the fridge.
When you are ready to bake. Preheat your oven to 325~. Bush olive oil onto the wontons and bake 10 to 12 minutes. Lay the wontons on a bed of arugula, drizzle with olive oil, sprinkle with parmesan, sprinkle with pine nuts and top with fried sage leaf.
Fried sage continued to read more.Fried sage leaves:
3 Tablespoons of flour
1 egg white
1 Tablespoon of sparkling water
1 Tablespoon of butter or peanut oil
Salt and pepper
While the squash is cooking, cook the sage and brown the pine nuts. Combine the ingredients below for the sage coating. Heat a tablespoon of butter or olive oil in a frying pan. The sage browns quickly, so you don’t need to submerge it. Keep the stems of the sage on if possible. Dip the sage in the batter and run you finger down the leaf to remove excess batter. Place the dipped sage in the oil/butter and brown on both sides. It happens fast, so don’t leave…just watch, flip and drain on a paper town.