Crispy Butternut Wontons with Spicy Tomato Sauce
Delight your taste buds with these irresistible Crispy Butternut Wontons with Spicy Tomato Sauce—a perfect fusion of comfort and sophistication. These golden, crunchy wontons are filled with a creamy, spiced butternut squash mixture, featuring the earthy warmth of cumin and smoked paprika. Paired with a vibrant, garlicky tomato dipping sauce that's spiked with a hint of honey and fiery red chili flakes, this recipe is an explosion of flavor in every bite. Ideal as an appetizer or indulgent snack, these wontons are both easy to prepare and visually stunning, making them a surefire hit at your next gathering. Ready in under an hour and packed with seasonal flavors, this recipe brings together crispy textures, bold spices, and a touch of heat for a dish that's as beautiful as it is delicious. Perfect for autumn entertaining or anytime you crave a creative twist on classic comfort food.
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Recipe Information
Ingredients
- 2 cups Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground smoked paprika
- 2 tablespoons Cream cheese
- 30 pieces Wonton wrappers
- 1 large Egg
- 2 cups Vegetable oil
- 1 cup Canned crushed tomatoes
- 0.5 teaspoon Red chili flakes
- 2 cloves Garlic
- 1 teaspoon Honey
- 4 pieces Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the butternut squash into small cubes. Toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, cumin, and smoked paprika.
Spread the seasoned squash onto the prepared baking sheet and roast for 20-25 minutes, or until tender. Let it cool slightly.
In a medium bowl, mash the roasted squash with a fork. Stir in 2 tablespoons of cream cheese until smooth. Adjust seasoning with additional salt and pepper if desired.
Lay out wonton wrappers on a clean work surface. Lightly beat the egg in a small bowl to create an egg wash.
Place 1 teaspoon of the squash mixture in the center of each wrapper. Brush the edges of the wrapper with the egg wash, then fold into a triangle or seal into a dumpling shape, ensuring no air pockets remain.
In a deep skillet or saucepan, heat 2 cups of vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the wontons in batches, about 2-3 minutes per side, until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
For the spicy tomato sauce, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add minced garlic cloves and red chili flakes, cooking until fragrant, about 1 minute.
Stir in the crushed tomatoes and honey, and simmer for 5-7 minutes. Add fresh basil leaves and simmer for an additional 2 minutes. Remove from heat.
Serve the crispy wontons immediately with the spicy tomato sauce for dipping.
Nutrition Facts
Calories |
4858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.2 g | 599% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 273.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 27.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 420 mg | 32% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2466 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
