\u00a0<\/p>\n
3pts <\/span>(serving size: 3 wontons and 3 tablespoons sauce)<\/span><\/p>\n <\/span><\/p>\n Classico Tomato Basil sauce is perfect<\/span><\/p>\n 1\u00a0 small butternut squash (about 1 1\/2 pounds)<\/span> <\/span><\/p>\n To prepare sauce, heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook 8 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high. Add red pepper and next 6 ingredients (red pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf, and tarragon.<\/span><\/p>\n <\/span><\/p>\n Preheat oven to 375\u00b0.<\/span><\/p>\n <\/span><\/p>\n To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1\/2 cup water. Bake at 375\u00b0 for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use. Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined.<\/span><\/p>\n <\/span><\/p>\n Combine 1 teaspoon water and egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers and squash mixture.<\/span><\/p>\n <\/span><\/p>\n Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375\u00b0 for 17 minutes or until golden and crisp. Serve with the sauce.<\/span><\/p>\n <\/span><\/p>\n Yield: <\/span>8 servings<\/span><\/p>\n <\/span><\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0 3pts (serving size: 3 wontons and 3 tablespoons sauce) Classico Tomato Basil sauce is perfect Wontons: 1\u00a0 small butternut squash (about 1 1\/2 pounds)1\/2\u00a0 cup\u00a0 water1\/2\u00a0 cup\u00a0 ricotta cheese3\u00a0 tablespoons\u00a0 grated fresh Parmesan cheese2\u00a0 tablespoons\u00a0 dry breadcrumbs1\/4\u00a0 teaspoon\u00a0 sea salt1\/4\u00a0 teaspoon\u00a0 freshly ground black pepper1\/8\u00a0 teaspoon\u00a0 ground nutmeg1\u00a0 teaspoon\u00a0 water1\u00a0 large egg, lightly beaten24\u00a0 … <\/p>\n
Wontons:<\/span><\/p>\n
1\/2\u00a0 cup\u00a0 water<\/span>
1\/2\u00a0 cup\u00a0 ricotta cheese<\/span>
3\u00a0 tablespoons\u00a0 grated fresh Parmesan cheese<\/span>
2\u00a0 tablespoons\u00a0 dry breadcrumbs<\/span>
1\/4\u00a0 teaspoon\u00a0 sea salt<\/span>
1\/4\u00a0 teaspoon\u00a0 freshly ground black pepper<\/span>
1\/8\u00a0 teaspoon\u00a0 ground nutmeg<\/span>
1\u00a0 teaspoon\u00a0 water<\/span>
1\u00a0 large egg, lightly beaten<\/span>
24\u00a0 wonton wrappers<\/span>
Cooking spray<\/span><\/p>\n\n