Ingredients:

• 1 cup butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup fresh sage leaves, finely chopped
• 1/2 cup ricotta cheese
• 24 wonton wrappers
• Water (for sealing wontons)
• Vegetable oil (for frying)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt, black pepper, and nutmeg. Toss to coat the squash evenly. Roast in the preheated oven for about 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and let it cool.
2. In a mixing bowl, combine the roasted butternut squash, chopped sage leaves, and ricotta cheese. Mix well until all the ingredients are evenly incorporated.
3. Take a wonton wrapper and place about 1 teaspoon of the butternut squash mixture in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to create a triangle, pressing the edges together to seal. Repeat this process with the remaining wonton wrappers and filling.
4. Heat vegetable oil in a deep pan or pot over medium heat. Once the oil is hot, carefully add the wontons in small batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes, or until the wontons turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. Serve the Sage and Butternut Squash Wontons warm as an appetizer or snack. You can enjoy them as they are or serve them with a dipping sauce of your choice, such as a sweet chili sauce or soy sauce with a dash of rice vinegar.

Note: Be cautious when frying the wontons as hot oil can cause burns. Also, feel free to adjust the seasoning and spice levels according to your taste preferences.

Enjoy your Sage and Butternut Squash Wontons!

Wine Pairing

When it comes to pairing wine with Sage and Butternut Squash Wontons, you’ll want a wine that complements the earthy and slightly sweet flavors of the dish. Here are some wine suggestions:

1. Riesling: A slightly off-dry or semi-sweet Riesling can be an excellent pairing. Look for a Riesling with notes of stone fruits, citrus, and honey. The wine’s sweetness can balance the slight sweetness of the butternut squash while the acidity helps cut through the richness.
2. Pinot Gris/Grigio: A Pinot Gris or Pinot Grigio with its crisp acidity and flavors of pear, apple, and citrus can complement the flavors of the dish. Opt for a dry or off-dry style, depending on your personal preference.
3. Chardonnay: If you prefer a fuller-bodied white wine, go for a Chardonnay. Look for a Chardonnay with moderate oak influence and flavors of ripe apple, tropical fruit, and vanilla. The wine’s richness and creamy texture can pair well with the butternut squash and the slight nuttiness of the sage.
4. Beaujolais: For a red wine option, consider a light-bodied red such as Beaujolais. Look for a Beaujolais with bright fruit flavors, low tannins, and a hint of earthiness. The wine’s fruity and refreshing character can complement the flavors of the wontons without overpowering them.
5. Sparkling Wine: For a celebratory touch or to enhance the appetizer aspect of the dish, a dry sparkling wine can be a delightful choice. The effervescence and crispness of the bubbles can cleanse the palate and complement the flavors of the wontons.