Roasted Pumpkin, Onion, Rosemary Wontons
Jeff Merry | Corporate Executive Chef, Reinhart Boston Division
- 4 ea wonton wrappers
- 2 oz pumpkin
- ¼ oz extra virgin olive oil
- 1 oz yellow onion, diced
- 1/8 oz rosemary, fresh, chopped and diced
- Heat olive oil and add rosemary. Once fragrant, add onion and pumpkin. Remove from heat. and allow to cool. Take wontons, place 1/4 of pumpkin mix in center. Dampen edge of wrapper with water and fold into a triangle. Seal edges.