It all started with a really old squash. The big green acorn squash leftover from the display at the Cumberland Fair was so old that it turned completely orange. It was ripening at the slowest rate ever on my counter. A fairly ambitious plan to make homemade pasta turned into using frozen wonton wrappers, as oddly enough, a lot of ravioli recipes call for them.
I would call them raviolis in the traditional sense, but whatever they were, they were tasty.
I sautéed up shallots and Swiss chard, toasted some walnuts, mashed in some roasted squash, and stirred in some goat cheese. And then lots more goat cheese. The old squash was very forgiving and it all came together great. The wontons wouldn’t be my first pick again, but once we fried them up in butter, they crisped up nicely.