Monday, December 10, 2012
Butternut Squash Wontons with an Apple Cider Reduction
Why is this a Foodgasm? Sweet and creamy butternut squash nested in a crunchy wonton and covered in a sweet and spicy apple cider reduction, how can this not be a foodgasm? You will do your own little happy dance when you eat these up!
Yields 12 servings of 4 wontons
What you need
For the wontons
1 package wonton wrappers
1 1/2 cup Butternut Squash, cubed
1/3 cup Parmesan Reggiano
3 oz. Lowfat Cream Cheese
1/4 of an Apple
10 pistachios shelled
Olive oil (to spray on the baking pan)
Optional: 1 egg white to seal wontons.
For the Apple Cider Reduction
3 cups Apple Cider
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Ginger
How to make it:
1- Preheat oven to 350 degrees
2 - In a medium sized sauce pan of medium heat, add in and stir the Cider and spices. Let this simmer and reduce until 1/3 of the liquid is left. (Will take about 25 minutes)
3- Place all ingredients for the wontons (minus the wrappers and olive oil, of course) into a food processor and pulse a few times until everything is combined nicely.
4- Using the instructions on the back of the wonton wrappers to construct your wontons. An egg white is optional. (It's pretty easy, you'll get the hang of it after 2 wontons)
5- Place wontons on a cookie sheet sprayed with olive oil.
6- Bake for about 10 minutes on each side (or until lightly browned).
7- Drizzle with the apple cider reduction, or set it aside and dunk them in the sauce.
Serving Size: 4 wontons
Servings Per Recipe: 12
Calories 176.2, Total Fat 3.2 g, Saturated Fat 1.6, Cholesterol 9.6 mg, Sodium 281.7 mg, Potassium 122.6 mg, Total Carbohydrate 31.0 g, Dietary Fiber 1.4 g, Protein 5.8 g