Love Letters with Seasonal Squash
Prep Time: 00:10 minutes
Cook time: 00:05 minutes
1 honeynut squash, peeled, 1/4" diced
1/4 c mascarpone
Kosher salt and freshly ground black pepper
1 pack wonton wrappers
1/2 stick unsalted butter
1/2 bunch Sage leaves
2 oz Parmigiano Reggiano, freshly grated, for garnish
Amaretto cookies, grated, for garnish
Bring a large pasta pot filled with water to a boil. Season with salt. Add diced squash and cook until tender about 10 minutes. Using a slotted spoon remove squash to a medium bowl. Mash with a fork, let cool slightly. Add mascarpone, season with salt and pepper. Stir until combined.
On a clean work surface lay out 6 wonton wrappers. Brush the top edges with water. Add 2 teaspoons of squash filling, fold over wonton wrapper, creating a rectangle. Seal and set aside onto a sheet tray. Continue until all filling is used. Drop squash filled pasta into boiling water.
Meanwhile, in a medium sauté pan over medium low heat, add butter. Cook until butter begins to brown about 5-7 minutes. Once brown specks appear, add sage leaves. Strain squash love letters and place directly into the pan with browned butter. Add a ladleful of pasta water to loosen the butter sauce. Turn heat off. Plate love letters, garnish with grated Parmigiano Reggiano and amaretto cookies.