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
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.