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Butternut Squash Wontons


Butternut Squash Wontons (From the Kitchen of Mary Ann Trevino)

1 butternut Squash
6 tbs of unsalted butter
1 tsp of nutmeg
1 tsp cinnamon
1 tbs of fresh sage (more for sage butter)
1 egg white beaten
salt and pepper to taste
Wonton wrappers


Boil 3 quarts of water. Cut the squash in 1" cubes and add to boiling water, boil until tender. Mash or puree with 3 tbs of butter, nutmeg, cinnamon, add 1 tbs of chopped sage. Blend together until pureed, if too thick add milk to right consistency, add salt and pepper to taste. Meanwhile, boil 3 quarts of water (or steam if you prefer). Fill each wonton square with 1 tbs of the puree, brush all four edges with egg wash and top with another wonton square, seal the edges with fingers or press lighltly with fork. Boil or steam for 8-10 mins. Prepare sage butter by melting 3 tbs of butter with the fresh sage. Pour over wontons and serve.
This is a great alternative to Butternut Squash Raviolis, easier to make and taste great.. Enjoy!


6-8 servings

Nutritional Information Per Serving

no nutrition information available

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