SPICY ROASTED BUTTERNUT SQUASH & CARAMELIZED LEEK WONTONS WITH SWEET PEANUT DIPPING SAUCE

Wonton Filling

Ingredients Weight Measure
Butternut squash
Salt
Pepper
Ginger, powdered
Mustard, ground
Onion powder
Nutmeg
Vegetable oil
Leeks
Butter
TABASCO® brand Original Red Sauce
White vinegar
Honey
Wontons
Egg, beaten for egg wash

Dipping Sauce

Ingredients Weight Measure
Garlic, chopped fine 4 Tbsp.
Peanut butter, smooth 1 cup
Soy sauce 1/2 cup
Brown sugar 2 tsp.
Rice vinegar 2 Tbsp.
Peanut oil 4 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
Ingredients Weight Measure

Method

  1. To prepare Wonton Filling, skin butternut squash and remove seeds. Cut into 1" chunks and season with salt, pepper, ginger, mustard, onion powder and nutmeg. Toss squash in vegetable oil and roast at 350°F for approximately 10 minutes, or until fork tender.
  2. Using the white part of the leeks only, cut leeks into rings and sauté in butter until golden brown. Reserve tops of leeks for garnish by cutting into rings.
  3. Combine squash and leeks in food processor with the TABASCO® Sauce, white vinegar and honey and puree until smooth. Using a 1/2 tsp., place mixture in center of wonton wrap. Brush two sides of the wonton with egg wash and fold in half to form triangle and seal. Then, fold long side of triangle together to form one point.
  4. Deep-fry wontons in vegetable oil at 375°F for approximately 2-4 minutes, or until golden brown.
  5. Combine all Dipping Sauce ingredients and whisk until smooth. Hold refrigerated. Serve approximately 1 oz. sauce with each serving of wontons.

Yield: 12 servings (4 wontons per serving)

Presentation: Place four wontons on a serving plate with the dipping sauce placed in the middle. Garnish the dipping sauce by deep-frying the reserved leek tops until golden brown and placing the leeks on top of the sauce.