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Crispy Baked Spicy Pumpkin Wontons

Crispy Baked Spicy Pumpkin Wontons
Sadly, I haven’t always been kind to pumpkins. Quickly dismissed as something to be decorated and displayed, while other squashes make the cut and are happily cooked and eaten. That all changed last year when I tried pumpkin curry for the first time at a Thai restaurant. I had an epiphany; pumpkin is yummy in a savory dish. No longer shunned, I grabbed a couple cans from Trader Joe’s mountain of canned organic pumpkin puree before they’re all gone (15 oz can for $1.99). Baked wontons are easy and quick to assemble, especially using the canned pumpkin. For the savory filling, I went with Asian-inspired flavors and Sriracha sauce for its fiery kick. Crispy Baked Spicy Pumpkin WontonsMakes about 24 wontons 24 wonton wrappers 1/2 of a 15 oz can pumpkin puree 3/4″ piece of fresh ginger, minced 1 green onion stalk, finely chopped 1 teaspoon soy sauce Salt and pepper to taste Sriracha hot chili sauce to taste Olive oil 1 package Tofutti cream cheese non-hydrogenated plain

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