Yesterday my philosophy was to just keep my head down at work, do the work, and not let crabby people make me crabby. It worked! I forgot Jenn took the day off for doctors appointments, so I walked by myself at lunch, listened to my music and it was glorious.
As I was on the train ride home yesterday, I was thinking what to make for dinner. I thought I was going to be out of town this weekend Thursday through Sunday, so didn’t meal plan much. You know I love that challenge!
I roasted delicata squash and decided to make delicata squash wontons inspired by my friend Tina from Shredded Sprout.
I didn’t want to make these asian flavored – because I knew I’d be making a spicy dip for these. I added spinach and artichoke Alouette cheese in the filling – best idea ever because it was a great compliment to the delicata squash.
If you haven’t tried that flavor yet of Alouette, it’s so good! But any flavor would work well in this recipe.
I wrote this recipe for 4 servings of 8 wontons each. You most likely will have leftover filling. I used a heaping teaspoon in each wonton.
I do the frying first, then add the water – still get a crispy crust.
While I ate these for dinner, this would be a great appetizer at a party because the wontons can be made well in advance. Just cover them with plastic wrap so they don’t dry out.
I still have filling left and think I may add that to a mini quiche?? Or stuffed into shrimp and deep fried? What would you do with the leftover filling??
Happy Thursday friends – make it a great day!