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Ingredients

½ butternut squash - peeled, seeded, and cut into 1-inch pieces 1 onion, coarsely chopped ½ cup chopped carrots 1 head garlic, cloves separated and peeled 2 tablespoons coconut oil 1 pinch Chinese five-spice powder salt to taste 2 dashes soy sauce 8 ounces tofu-based sour cream 2 (12 ounce) packages wonton wrappers 2 cups sesame oil, or as needed

Nutrition Info

153.9 calories carbohydrate: 23.7 g cholesterol: 2.5 mg fat: 5.1 g fiber: 1.2 g protein: 3.6 g saturatedFat: 2 g servingSize: - sodium: 228.2 mg sugar: 1 g transFat: : - unsaturatedFat: : -

Combine squash, onion, carrots, and garlic in a high-powered blender, pulse until vegetables are minced.
Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.
Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate, cool slightly.

96 wontons

Chinese-inspired vegan wontons/rangoons. The butternut squash replaces the sweet savory flavor of the crab in traditional crab rangoons.