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Ingredients

• Servings: 6
• 1 medium squash (use butternut, delicata, or kabocha)
• 1/2 bunch thyme sprigs
• 2 tablespoons vegetable oil
• Pinch of nutmeg
• 1/2 vanilla bean, split lengthwise and seeds scraped from the pod
• 36 wonton wrappers
• 1 egg, lightly beaten for egg wash
• 1 tablespoon butter
• 1/4 pound roasted chestnuts, peeled and sliced (optional)
• For the brown butter sauce:
• 5 tablespoons butter
• 15-18 small fresh sage leaves
• 1/4 cup low-sodium chicken broth
• 1/4 cup grated Parmigiano-Reggiano cheese

Description

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