I find myself always relying on the same appetizers come holiday get togethers. Well not this year! That’s right I am breaking free from the appetizer mold of dips and crudité platters. Change can be intimidating but not with these amazing Savory Goat Cheese and Butternut Squash Won Ton Cups!
This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.
The crispiness of the won ton shell and the creaminess of goat cheese pair with savory roasted butternut squash and crunchy pepitas. What is not to LOVE about that combination? I have been on a big roasted Butternut Squash kick lately, I mean I roast a batch of squash and can use it in salads, appetizers and with roasted chicken for days!
My hands down favorite way to roast butternut squash is with Pumpkin Seed Oil salt and pepper. Less is more when it comes to roasting your veggies! Pumpkin seed oil has a wonderful, nutty flavor that blends so well with squash, pumpkin, potatoes, and other earthy vegetables. It has an intense dark green color that can make your veggies look a bit off, but don’t let that deter you from cooking with it. One thing I love about visiting the Oil & Vinegar store is they have so many varieties of infused oils that I have never even heard of! There are so many flavor combinations to fuel your creativity in the kitchen.
When making these delectable little cups ensure that you use a cooking oil spray to coat the mini muffin tin and to spray on the won ton shells prior to cooking. This will ensure that the cups bake up a nice golden brown and super crunchy. Then just fill with the goat cheese and squash bake to warm through about five minutes and serve garnishing with the roasted pepitas. That’s it! A super simple appetizer that is full of flavor.
Enjoy my friends and happy fall entertaining!
Ingredients:
- 1 Package Won Ton Wrappers
- 8 oz Goat Cheese
- 10 oz Butternut Squash (Cubed)
- 2 Tbsp Pumpkin Seed Oil Pumpkin Seed Oil
- Roasted and salted Pepitas (pumpkin seeds) for garnish
- Salt and pepper to taste
- Olive Oil baking spray
Directions:
Preheat oven to 400F. Gently toss cubed butternut squash with Pumpkin Seed Oil and salt/pepper. Arrange squash on a rimmed baking sheet in a single layer. Bake for 25-30 minutes until tender and lightly browned, remove from oven and set aside.
Reduce oven heat to 350F. Fit the wonton wrappers into each hole of a mini size muffin tin. Spray the wontons lightly with olive oil spray. Bake for 8 to 12 minutes, until golden and crispy. Remove muffin tin from oven and set aside to cool slightly.
Fill each won ton cup with about a teaspoon of goat cheese and top with butternut squash.
Bake for 5 minutes.
Remove won ton cups from mini muffin tin ad arrange on a serving platter.
Sprinkle with roasted Pepitas.
Serve and Enjoy!
- 1 Package Won Ton Wrappers
- 8 oz Goat Cheese
- 10 oz Butternut Squash (Cubed)
- 2 Tbsp Pumpkin Seed Oil https://www.oilvinegar.com/en-us/products/pumpkin-seed-oil/
- Roasted and salted Pepitas (pumpkin seeds) for garnish
- Salt and pepper to taste
- Olive Oil baking spray
- Preheat oven to 400F. Gently toss cubed butternut squash with Pumpkin Seed Oil and salt/pepper. Arrange squash on a rimmed baking sheet in a single layer. Bake for 25-30 minutes until tender and lightly browned, remove from oven and set aside.
- Reduce oven heat to 350F. Fit the wonton wrappers into each hole of a mini size muffin tin. Spray the wontons lightly with olive oil spray. Bake for 8 to 12 minutes, until golden and crispy. Remove muffin tin from oven and set aside to cool slightly.
- Fill each won ton cup with about a teaspoon of goat cheese and top with butternut squash.
- Bake for 5 minutes.
- Remove won ton cups from mini muffin tin ad arrange on a serving platter.
- Sprinkle with roasted Pepitas.
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