Crispy Butternut Wontons with Spicy Tomato Sauce

Ingredients

• 1  bay leaves 
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper black freshly ground
• 1.5 pounds butternut squash 
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 0.3 teaspoon pepper red crushed
• 2 tablespoons breadcrumbs dry
• 1 large eggs lightly beaten
• 1  garlic clove minced
• 0.1 teaspoon nutmeg 
• 1.5 cups leek thinly sliced ( 2 medium)
• 1.5 teaspoons olive oil 
• 1 strip orange zest (3-inch)
• 3 tablespoons parmesan fresh grated
• 0.5 cup ricotta cheese 
• 0.1 teaspoon sea salt 
• 0.3 teaspoon sea salt 
• 1  tarragon fresh
• 0.5 cup water 
• 1 teaspoon water 
• 24  wonton wrappers 
• 24  wonton wrappers 

Equipment

• frying pan
• baking sheet
• oven
• whisk
• baking pan

Directions

1. To prepare sauce, heat oil in a large nonstick skillet over medium heat.
2. Add leek and garlic; cook 8 minutes or until tender (do not brown), stirring frequently. Increase heat to medium-high.
3. Add red pepper and next 6 ingredients (red pepper through tarragon); bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf, and tarragon.
4. Preheat oven to 37
5. To prepare wontons, cut the squash in half lengthwise; discard seeds and membrane.
6. Place the squash halves, cut sides down, in a 2-quart baking dish; add 1/2 cup water.
7. Bake at 375 for 45 minutes or until squash is tender when pierced with a fork; cool. Scoop out pulp to measure 1 cup, and reserve the remaining pulp for another use.
8. Combine 1 cup pulp, ricotta, and the next 5 ingredients (ricotta through nutmeg), stirring until well combined.
9. Combine 1 teaspoon water and egg, stirring with a whisk. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 2 teaspoons squash mixture into center of each wrapper.
10. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers and squash mixture.
11. Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture.
12. Bake at 375 for 17 minutes or until golden and crisp.
13. Serve with the sauce.