5 ounces frozen chopped spinach, defrosted and squeezed
1/2 teaspoon kosher salt
freshly ground pepper
1/2 acorn squash, seeds discarded and cut into 1/2-inch slices
1/4 cup sour cream
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter
8 sage leaves
1 1/2 cups vegetable broth
16 wonton wrappers
2 teaspoons olive oil
Calories from fat 35%
Sat fat 6g
How to Make It
Heat oven to 400° F. Place the squash on a baking sheet and toss with the olive oil and 1/4 teaspoon salt and a few grinds of black pepper. Roast until just tender, tossing occasionally, until just tender, about 40 minutes. Set aside.
In a small bowl, combine the ricotta, spinach, salt, and pepper and mix well. In another bowl, stir the squash, sour cream, and nutmeg together.
In a skillet, over medium heat, heat the butter. Add the sage and cook until fragrant, about 1 minute. Add the broth, simmer 5 minutes, and set aside.
Lay out 16 wonton wrappers. Divide the spinach mixture among 8 wrappers, placing a dollop in the center of each. Fold them in half diagonally, pinching one corner to close. Repeat with the squash mixture and the remaining 8 wrappers.
Place the 16 packets in a roasting pan and spoon the broth over them. Cover with foil and heat in the oven until warmed through, 10 to 15 minutes.
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