Butternut Squash & Cream Cheese Wontons

Dec 8

I had a squash pie at Committee last week that instantly stuck with me — sweet, savory, creamy, and so perfectly balanced that I couldn’t stop thinking about it. The flavors felt like something I wanted to bring into my own kitchen, but in a quicker, bite-sized way.

So these crispy butternut squash wontons were born. They have the same cozy flavor profile: roasted squash, a little maple, a touch of garlic, and that creamy richness you expect in a holiday appetizer. The wonton wrappers make everything feel light and crisp, and they’re incredibly easy to work with — perfect for a weekend cooking moment or a holiday spread.

Serve them hot with sweet chili sauce or a simple maple-soy glaze, and watch them disappear.

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 20–25 wontons

Ingredients

Filling

2 cups roasted and mashed butternut squash
4 oz cream cheese (vegan or regular)
1–2 tbsp maple syrup
1 small garlic clove, grated
¼ tsp salt
Black pepper, to taste

Wontons

20–25 wonton wrappers (square)
Small bowl of water (for sealing)
Oil spray or neutral oil for cooking

Dipping Options

Sweet chili sauce
Maple-soy glaze (2 tbsp soy sauce + 2 tsp maple syrup + 1 tsp rice vinegar)
Balsamic glaze

Instructions

1. Prepare the Squash

If you haven’t already roasted your squash, peel and cube it, then roast at 400°F for 25–30 minutes with a little olive oil, salt, and pepper. Mash until smooth.

2. Mix the Filling

In a medium bowl, mix together the mashed squash, cream cheese, maple syrup, garlic, salt, and pepper. Taste and adjust — more maple for sweetness, more garlic for a savory edge.

3. Assemble the Wontons

Lay out the wonton wrappers. Add 1 teaspoon of filling to the center of each wrapper.
Dip your finger in water and run it along the edges. Fold into a triangle and press tightly to seal. (If you want a more decorative shape, fold the two long corners together.)

4. Cook Them

Air Fryer (recommended):
Spray lightly with oil and air fry at 375°F for 6–8 minutes, flipping halfway, until crisp and golden.

Pan-Fry:
Heat 1–2 tbsp of oil in a skillet over medium heat. Fry wontons 2–3 minutes per side until golden.

Oven:
Brush lightly with oil and bake at 400°F for 10–12 minutes.

5. Serve

Enjoy immediately with your dip of choice. Sweet chili is the easiest option, but the maple-soy glaze mirrors the flavors beautifully.

Notes & Tips

Don’t overfill. A small teaspoon is perfect — too much filling makes them harder to seal.
Seal well. Press out any air pockets so they don’t burst while cooking.
Make ahead. You can assemble the wontons and refrigerate them for a few hours before cooking.
Freezer-friendly. Freeze uncooked wontons on a sheet tray, then store in a bag. Air fry straight from frozen + 1 extra minute.

Serving Ideas

As a holiday appetizer with a dipping trio
On a grazing board with roasted nuts, fruit, and hummus
As a light dinner with a simple green salad
Topped with a drizzle of balsamic glaze for a more elevated vibe

If you make these, I’d love to hear how they turned out — and which dipping sauce you ended up choosing. Recipes like this are my favorite kind: simple, a little unexpected, and inspired by the places and meals that stay with you. I hope these wontons make their way onto your holiday table or into a cozy night at home. Thanks for being here and cooking along with me!