Butternut Squash and Spinach Stuffed Wontons
Butternut Squash and Spinach Stuffed Wontons might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 15 and costs 9 cents per serving. One serving contains 14 calories, 0g of protein, and 1g of fat. A mixture of baby spinach, butternut squash, spinach, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by A Zesty Bite. This recipe is typical of Chinese cuisine. 12 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 23 minutes. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is outstanding. Butternut-Squash-and-Sage Wontons, Baked Crispy Butternut Squash Wontons, and Spinach & Artichoke Stuffed Wontons are very similar to this recipe.
Servings: 15
Preparation duration: 15 minutes
Cooking duration: 8 minutes
Ingredients:
1 1/2 cups packed baby spinach
2 cups chopped butternut squash
2 teaspoons olive oil
1/2 cup La Terra Fina's Chunky Spinach Artichoke and Parmesan Dip
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
Preheat oven to 400 degrees F.Add olive oil to a skillet over med/low heat. Stir in butternut squash and cook for 7 minutes. Add the spinach and cook for an additional 3 minutes on low heat.Lay out wonton wrappers and place 1/2 teaspoon of dip in the center followed by a small spoonful of butternut squash and spinach. Wet the outer edges of the wonton wrapper with water and fold it over to create a triangle shape. Place on a baking sheet and repeat until all mixture has been used.Bake in the oven for 8-10 minutes.*Serve with additional dip.
Step by step:
1. Preheat oven to 400 degrees F.
2. Add olive oil to a skillet over med/low heat. Stir in butternut squash and cook for 7 minutes.
3. Add the spinach and cook for an additional 3 minutes on low heat.Lay out wonton wrappers and place 1/2 teaspoon of dip in the center followed by a small spoonful of butternut squash and spinach. Wet the outer edges of the wonton wrapper with water and fold it over to create a triangle shape.
4. Place on a baking sheet and repeat until all mixture has been used.
5. Bake in the oven for 8-10 minutes.*
6. Serve with additional dip.
Nutrition Information:
covered percent of daily need
