It’s officially 2017!

The good, bad and ugly of 2016 is officially in the books. For me and my family, one of the first goals of the new year is to get our nutrition under control! After all of the wonderful, magical, delicious, decadent foods of the holiday season, my body is ready for a nutritious break.

We are crazy excited to share a fantastic, healthy and TASTY recipe from our friends at Asian Caucasian! If you haven’t visited, I think you’ll find all things there delightfully delicious!

Roasted Butternut Squash Wonton Bites

Serves 4

• 1 medium butternut squash, peeled, seeded and cubed
• 2 teaspoons extra virgin olive oil, divided
• Salt and pepper
• 1 whole bulb of garlic
• 1 medium shallot, minced
• ¼ teaspoon Chinese Five Spice
• 1/8 teaspoon cayenne pepper
• ¼ cup fresh basil, chopped (extra for garnish)
• 14 wonton wrappers
• 2 tablespoons canola oil
• 1 tablespoon grated Parmigiano-Reggiano cheese

Directions

Preheat oven to 400 degrees. Place butternut squash on a sheet pan. Drizzle with olive oil and sprinkle salt and pepper over top. Toss together and rearrange to a single layer on the pan.

Cut off the tip of the garlic bulb and place in the middle of a sheet of aluminum foil. Fold the sides around the garlic bulb sealing at the top. Place both the sheet pan and garlic in the oven. Roast the butternut squash for about 25 minutes or until nicely browned but not burned. Roast the garlic for 45 minutes. Remove both from oven and let cool.

In a medium nonstick skillet, add teaspoon of olive oil over medium-high heat. Sauté the shallots about 3 minutes until softened. Set aside to cool. Wipe out the skillet.

To make the filling: Squeeze out the roasted garlic from the skin into a medium mixing bowl. Add in the butternut squash, shallots, Chinese Five Spice, cayenne pepper, and basil. Mash together with a fork.

To make the wontons: Using one wonton wrapper at a time, place a teaspoonful of butternut mixture into the middle of the wrapper. Using your fingertip, brush the two top side with water and fold up to meet the top, forming a triangle. Brush the two pointed ends with water and fold the ends over each other to seal, forming a pocket. Place on a baking tray lined with parchment paper. Repeat with other wonton wrappers.

Place the wontons in a single layer in a bamboo steamer or other stove-top steamer sprayed with cooking spray. Steam for about 10 minutes. Heat the non-stick skillet with canola oil over medium-high heat. Brown the wontons for about 2 minutes on each side. Transfer the wontons to a serving platter. Sprinkle with cheese and garnish with extra basil. Serve immediately.

Adapted from: http://www.foodandwine.com/recipes/butternut-squash-and-sage-wontons