The most exciting new (to us) food discovery of this season? Hands down it’s butternut squash. As a former picky eater I have to ease my way into trying new foods. Last year I discovered pumpkin starting with these pumpkin chocolate chip brownies. While we’ve continued to experiment with pumpkin this Fall, we’re going through a serious butternut squash phase right now.
We started by learning how to roast butternut squash. We are loving the flavor that comes when you mix the butternut squash with olive oil, salt, pepper, and a little balsamic vinegar and bake in the oven at 350 degrees for about 40 minutes, turning every 10 minutes. After enjoying the squash as a side dish and incorporating it into a pasta primavera successfully, we went a little crazy by making this butternut squash pizza. The result? Delicious! I know the flavors seem a little strange for pizza but they work surprisingly well together. It is a sauce-less pizza, so it borders on being more of a fancy flatbread. Whatever you want to call it…count me in! Continue reading “Butternut Squash Pizza” »
I’m so excited to be taking part in this month’s Improv Challenge hosted by Frugal Antics of a Harried Homemaker for the first time. I’m typically a stick to the recipe kind of girl, but lately I have been making it a point to not worry about exact measurements and play with the ingredients of both new recipes and a few of my old favorites. I like that the only real rule for the improv cooking challenge is that the recipe has to include two specified ingredients.
This month’s two ingredients were pumpkin and cream cheese.
My first thought? Pumpkin Cheesecake. Original…right? While I would still love to make a pumpkin cheesecake with a gingersnap crust before the Fall season is over, I decided to try something totally new–wontons!
After a few failed attempts with folding the first couple of wontons, the hubby and I quickly became wonton folding champs. We actually ended up having a lot of fun with folding the wontons into all kinds of shapes.
I have never tried to make wontons at home before, but this certainly won’t be my last time. I decided to play off the sweetness of the pumpkin and create a dessert wonton. They were delicious and would go perfectly with a scoop of ice cream. The chocolate drizzle on the plate (while originally just for jazzing up the photos) was a tasty addition too. Give these a try!
Nasoya Wonton Wrappers (in the refrigerated section)
1/4 Cup Pumpkin Puree
1 1/2 Tablespoons Cream Cheese
1/2 Tablespoon Brown Sugar
Small Splash Vanilla
Dash of Cinnamon
Dash of Ground Nutmeg
Oil for Frying
Confectioners Sugar for Dusting (optional)
1. Mix together cream cheese, pumpkin, cinnamon, ground nutmeg, brown sugar, and vanilla. Set aside.
2. In a small bowl, wisk together the egg and a little water to make an egg wash.
3. Place one wonton wrapper on a clean, flat surface. With a small brush, paint all four edges of the wonton wrapper with the egg wash.
4. Place a small dollop of cream cheese filling onto the center of the wonton.
5. Fold wrapper into triangle (or desired shape) using the egg wash to seal the wonton wrapper together.
6. Make sure to pinch the edges of the wonton to ensure a tight seal so that the filling stays inside during the frying process.
7. Heat Oil.
8. Lightly drop wontons into oil one at a time, frying for 25-30 seconds each.
9. Remove from oil with a slotted spoon and place on a paper towel until ready to plate and serve.
We’ve had a lonely can of pumpkin puree in our pantry for a year now and I finally found the perfect use for it in this recipe for Pumpkin Chocolate Chip Brownies (originally from Pennies on a Platter.) I kept the recipe the same for the most part, except I left out the cocoa powder (didn’t have any on hand) and doubled the amount of chocolate chips (just because.) This recipe was super simple and turned out to be a crave-worthy dessert that is officially a part of our permanent recipe collection. Bonus: Our apartment smelled like Fall all morning after baking these.