Acorn Squash Ravioli

Ingredients

• 1 acorn squash
• 1 cup ricotta cheese
• 3 cloves garlic
• 2 tsp Italian seasoning
• 1 small onion, chopped
• salt
• pepper
• 1/4 tsp ground nutmeg
• 1/2 tsp rosemary
• 1/8 cup breadcrumbs
• 1 package wonton wrappers
  

Preheat oven to 375. Cut acorn squash in half, drizzle with olive oil, and sprinkle with salt, pepper, and Italian seasoning. Bake in oven for 25-35 minutes, or until squash is soft.
In the meantime, sautee garlic and onion until onion is translucent. Set aside.
Once squash is done, take it out of the oven and let it cool for several minutes before attempting to carve out the squash. If you don't wait, you will burn your fingers. Trust me.
Combine scooped-out squash, ricotta cheese, and onion mixture in a food processor with the nutmeg, rosemary, and breadcrumbs. Pulse until smooth.
Boil a pot of salted water. Place 1/2 tbs of the squash mixture in the center of the wonton wrapper. Dip your fingers in water and moisten the edges of the wonton. Fold it over into a triangle and press the edges of the wonton together. If you want to be all fancy, you can use a fork to crimp the edges of the wonton to ensure that stuff won't come out of it while cooking.
Place all the completed wontons in the boiling water for 3-4 minutes. Stir every once and a while to ensure that the wontons aren't sticking together.
Using a slotted spoon, remove the wontons.
Garnish with parmesan/romano, pesto, olive oil, or whatever you want. These are delicious.

Thoughts: When removing the wontons from the water, try placing them on a plate that has been sprayed with a little bit of cooking spray. I would also recommend spraying each successive layer of raviolis with cooking spray so that the layers don't stick together. Because they will. And then they'll tear when you try to take them apart.
You could also use butternut squash for this recipe.

Disaster Index: 1/10 OMG