Author Notes: These steamed wontons are filled with the herb (sage) that has provided me with many good memories, as well as the vibrance of the season's produce. An accompaniment of goat cheese brings the flavors all together, as well as providing the fat source to absorb the beta-carotene from the pumpkin. —Bridget Besoner
Makes: 24 wontons
1 seminole pumpkin, roasted and cooled
1 small goat cheese log (4oz)
1-2 tbsp dried sage
sea salt (optional)
- Roast pumpkin, let cool.
- Remove the seeds. Use only the pumpkin flesh in this recipe. No skin.
- For the filling: mash roasted pumpkin and goat cheese together in a bowl, leaving as big of chunks of goat cheese as you'd like. Let the mixture have vibrant orange color from the pumpkin, speckled with white from the chèvre. It is ok to have excess of this mixture. Make more wontons or just eat it if so :)
- Place a little bit of filling (1-2 tsp) in center of wonton. Too much filling will cause the wonton wrapper to break, believe me I tried to put in a ton of filling.
- Crumble the sage on top, as much as you'd like. Alternatively, you could mix the sage in with the chevre/pumpkin filling if you wish.
- You could also add some salt now if you'd like, I felt it didn't need but others/you may disagree..Add a sprinkle on top of the filling, to taste.
- Follow directions on wonton package for adding water to corners and folding wontons. You can also look this up online, very easy.
- Steam wontons until soft in a steamer or similar device
- Eat, share
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends