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You'll need: 

Wonton wrappers
frozen, canned or fresh (roasted) butternut squash **
1 tube sage sausage
10 leaves fresh sage, coarsely chopped
fist full of hazelnuts
stick of butter

Cook up your sausage and mix it with your sage and butternut squash.  Drop dollops onto your wonton wrappers, wet to seal and give it a blanket.  Seal up those edges.

Drop them in boiling water until the wonton wrappers are done (they should float). 

Melt butter over low heat until it just starts to brown.
In another pan, roast hazelnuts.

Serve with extra sage for garnish, a sprinkle of hazelnuts, and some of the brown butter.

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