My inspiration for this recipe was from my two year old son who just happens to love butternut squash. Too often as Canadians we make it one way-with brown sugar and butter. I figured it was one of the first foods that the indians introduced to the settlers. what could be more Canadian?
Portion size6 servings
Credits :Joan howcroft
for sprinkling on top of pasta
Preheat oven to 450 degrees. Cut the butternut squash in half. Scoop out the seeds and discard. Put squash flesh side up on sheet pan and roast for 1 hour. When squash is done scoop flesh into food processor. Add the tofu,maple syrup,nutmeg, cinnamon and sage. Pulse until a fine puree. Take the wonton wrappers and line up six in a row. Scoop a heaping teaspoon of puree onto each wrapper. Using a pastry brush wet the edges of the wonton wrappers with the egg whites. Cover the wrapper with another wrapper to create ravioli like squares. Repeat this procedure 5 more times Heat a large pot of water to boil. While waiting for pot of water to boil make sauce. In saucepan add apple juice,cranberry juice and and the 2 tablespoons of cornstarch mixed with water to create a slurry. When mixture thickens whisk in the goat cheese. When the pot of water has come to a boil put 3 or 4 pastas at a time in to the water. When the Pasta squares float to the top they are done. (approximately 2 minutes). Place in serving bowl and ladle sauce overtop. Sprinkle some cinnamon on top and some walnut pieces that have been dry roasted over medium heat for approximately 2 minutes.