Bocconcini of Roasted Butternut Squash
Makes a sweet, yet balanced bocconcini.
Recipe Servings: 6 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 65 minutes
1 medium butternut squash (about 2 pounds, ends removed and seeded)
6 Amaretti cookies
1 tablespoon honey
1 cup freshly grated Parmesan cheese
2 large eggs
1 medium onion, peeled and finely chopped
2 tablespoons Lucini® Estate Select® Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 package square wonton skins, thawed if frozen
Preheat oven to 400 degrees. In a roasting pan, put squash halves cut side up and drizzle with Lucini® Estate Select® Extra Virgin Olive Oil. Sprinkle with salt and pepper. Roast for about 45 minutes until soft. While squash is roasting, sauté the onion and garlic in the extra virgin olive oil over medium heat, until transparent, but not brown. Reserve. When squash is done, pull from the oven and allow to cool for 15 minutes. Scrape its pulp into a food processor. Add Amaretti cookies, eggs, honey, Parmesan, onion and garlic. Season with a touch of salt and pepper. Process on pulse until smooth but still textured.
Take one Wonton square and place one tablespoon of squash mixture in center. Roll toward the center. Twist ends to seal and place on lightly oiled baking sheet. Continue this process until mixture is depleted. Brush the ravioli with the extra virgin olive oil. Bake at 400 degrees until lightly toasted for about 20 minutes.
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