Pumpkin and Chèvre Wonton Cups

Last night was the staff holiday party. There was a cooking contest where people competed in the savory and dessert categories. All recipes had to contain pumpkin. I was a winner!

Pumpkin and Chèvre Wonton Cups

Ingredients

1 package wonton wrappers (approx 50)
26 oz pumpkin purée
1 cups chopped onion
1 T olive oil
1 ½ T butter
Seeds from 1 acorn squash
11 oz chèvre
5 T half and half
¾ t salt + enough to sprinkle on seeds
½ t paprika
¾ t ginger
½ t ground coriander
dash of apple cider vinegar
¼ t honey
½ t black pepper
nutmeg
cinnamon
spray oil

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Preheat oven to 350°F

Cut open acorn squash and remove seeds. Rinse seeds and remove pulp.
Melt 1T butter in shallow baking dish.
Put seeds in dish and coat them with butter. Spread seeds evenly in dish.
Sprinkle with salt and cinnamon and dust with nutmeg.
Place dish in oven for 15-20 minutes or until seeds begin to brown.
Remove from oven and set aside to cool. Leave oven on.

Chop onion and place in pan with olive oil.
Cook over low to medium heat until onions are very brown.
Add pumpkin, salt, ginger, coriander, paprika and black pepper to pan.
Purée while adding honey and vinegar.

Spray mini muffin tins lightly with oil.
Spray one side of wonton wrappers lightly with oil and fold them, oil side down, into tins so that they form cups.
Place tins in oven for approximately 5-6 minutes until wrappers turn golden on the sides.
Remove from oven.
Pipe pumpkin purée into wonton shells.

Purée chèvre and half and half.
Pipe mixture into center of cups leaving room so that pumpkin is still visible around the edges.

Top each cup with toasted acorn squash seed and use extra seeds for garnish.