Butternut squash roasts with rosemary and olive oil until tender, blends silky-smooth, and joins leeks and garlic sweated with ginger juice — a fragrant filling for wonton wrappers with a tamari-balsamic dipping sauce.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Heat oven to 375°F. In medium bowl, combine the squash, 2 tablespoons olive oil, rosemary, salt and pepper to taste. Toss to coat. Transfer squash to parchment-lined half sheet pan and 20 minutes or until tender. Set aside.
When cool, transfer squash to food processor and blend until smooth. Set aside.
Heat remaining 1 tablespoon olive oil in 12-inch sauté pan over medium flame. Sweat leeks and garlic until tender, about 3-5 minutes . Add ginger juice.
Transfer vegetables to medium bowl and add sesame oil, mirin, lemon juice, and pureed squash. Mix to combine and season to taste.
In small bowl, slurry arrowroot and water to smooth consistency. Set aside.
Spoon 1 tablespoon filling in middle of wonton skin. Lightly brush outer edge of wonton wrapper with arrowroot mixture. Fold wrapper in half to form half moon, pinching edges together. Repeat with remaining wonton wrappers and filling.
In 12-inch sauté pan, heat 1/4 cup oil over medium-high flame. Add 6-7 wontons at a time and pan each side until golden brown, about 3-4 minutes a side. Whisk and combine all dipping sauce ingredients in small bowl and serve with dumplings.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
