A comforting snack; a delicious dessert; *psh* add an egg and indulge in it as breakfast! Whatever you want it to be, this recipe is worth a trip to the store TODAY!

As promised, here’s a recipe to help finish the leftover butternut squash from last week’s Breakfast Hash.  Did you try it?  It was delicious, right?!

Calories: 186
Fat: 11g
Carbohydrates: 20g
Fiber: 3g
Protein: 3g

Servings: 2
Cook time: 45 mins (15-20 mins on hand)

⅓ c Butternut Squash
6 Wonton Wrappers
3 Tbsp Butter
1½ t Dried Sage
Dark Agave Syrup (optional)

Small Pot
Small Bowl
Small Skillet w/Lid

Slice a 2 ½-inch rings of the squash. Boil them in water until completely soft; 10-15 mins. Remove & let cool, then remove the peeling.

Put a little water in a bowl. Lay out a wonton wrapper & place 1-1½ Tbsp of squash in the middle. Dip your finger in the water and slightly wet all edges of the wrapper. Bring two corners to the center, pressing the edges to seal. Repeat with all corners and wontons. Complete seals are necessary; otherwise, the butter will leak in and pool.

Heat skillet on med-low heat. When hot, add the butter & sage. After 1 min, place the wontons in the skillet & baste each wonton with butter by tilting the pan & spooning the butter on top. Baste to coat them, then cover & cook for 5 mins to crisp the bottoms. Remove lid & baste until the dough is visibly cooked; about 3 mins.

Cool for 2 mins, then serve.

Make It Easier – Fold the wrappers into triangles, like turnovers, or use eggroll wrappers and make one big turnover.

Make It Dessert – Drizzle dark agave syrup on top for a truly decadent treat!

If you make it, let us know what you think! Tag us on IG or FB @TheGestationalDiabeticChef

One Comment on “Butternut Squash Wontons

  1. Pingback: Jumbo Veggie Enchiladas – The Gestational Diabetic

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