Love Letters with Seasonal Squash
All  Side Dishes

Have you ever heard of wonton wrappers stuffed with squash and mascarpone? Chef Jackie creates "love letters" filled with amazing flavor in a buttery sauce.

Prep Time: 10 minutes

Cook time: 5 minutes

Serves 6
Ingredients
  • 1 honeynut squash (Peeled, 1/4" diced)
  • 1/4 C mascarpone
  • kosher salt and freshly ground black pepper
  • 1 package wonton wrappers
  • 1/2 stick unsalted butter
  • 1/2 bunch sage leaves
  • 2 ounces Parmigiano Reggiano (freshly grated, for garnish)
  • amaretto cookies (grated, for garnish)
  • 2 honeynut squash (Peeled, 1/4" diced)
  • 1/2 C mascarpone
  • kosher salt and freshly ground black pepper
  • 2 packages wonton wrappers
  • 1 stick unsalted butter
  • 1 bunch sage leaves
  • 4 ounces Parmigiano Reggiano (freshly grated, for garnish)
  • amaretto cookies (grated, for garnish)
  • 5 honeynut squash (Peeled, 1/4" diced)
  • 1 1/4 C mascarpone
  • kosher salt and freshly ground black pepper
  • 5 packages wonton wrappers
  • 2 1/2 stick unsalted butter
  • 2 1/2 bunches sage leaves
  • 10 ounces Parmigiano Reggiano (freshly grated, for garnish)
  • amaretto cookies (grated, for garnish)
  • 10 honeynut squash (Peeled, 1/4" diced)
  • 2 1/2 C mascarpone
  • kosher salt and freshly ground black pepper
  • 10 packages wonton wrappers
  • 5 stick unsalted butter
  • 5 bunches sage leaves
  • 20 ounces Parmigiano Reggiano (freshly grated, for garnish)
  • amaretto cookies (grated, for garnish)
Get Recipe Ingredients
Directions
  1. Bring a large pasta pot filled with water to a boil. Season with salt.
  2. Add diced squash and cook until tender about 10 minutes.
  3. Using a slotted spoon remove squash to a medium bowl. Mash with a fork, let cool slightly.
  4. Add mascarpone, season with salt and pepper. Stir until combined.
  5. On a clean work surface lay out 6 wonton wrappers. Brush the top edges with water. Add 2 teaspoons of squash filling, fold over wonton wrapper, creating a rectangle. Seal and set aside onto a sheet tray. Continue until all filling is used.
  6. Drop squash filled pasta into boiling water.
  7. Meanwhile, in a medium sauté pan over medium low heat, add butter. Cook until butter begins to brown about 5-7 minutes. Once brown specks appear, add sage leaves.
  8. Strain squash love letters and place directly into the pan with browned butter. Add a ladleful of pasta water to loosen the butter sauce. Turn heat off.
  9. Plate love letters, garnish with grated Parmigiano Reggiano and amaretto cookies.
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