Roasted Squash 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.

Additional information : Contest recipe category: Vegetarian

Source : Joan howcroft