- 1 – 1 ½ lb. butternut squash
- 3 tbsp. olive oil
- 2 tbsp. chopped onion
- 2 cloves chopped garlic
- 1 tbsp. madras curry powder
- 2 tbsp. Maple syrup
- 1 tsp. sea salt
- 1 large egg, beaten
- 1 package square wonton wrappers
- Canola oil for deep-frying
- ½ cup PURE Infused Maple Syrup – Chipotle & Lemongrass
- ¾ tsp. curry paste
- 2 tbsp. smokey mustard
- Preheat oven to 400 degrees.
- Cut the squash in half lengthwise and scoop out and discard the seeds. Place halves, cut sides up, on a baking sheet and drizzle with 1 tbsp. of olive oil. Bake the squash until tender when pierced with a knife, about 40 minutes. Cool and scoop out squash flesh into a bowl and discard the shells. Mash the squash flesh to get out the lumps.
- In a saucepan over medium-low heat, warm remaining 2 tbsp. olive oil. Add onion, garlic and sauté until the onion is soft, about 5 minutes. Remove from heat and stir in the curry powder. Add the squash flesh, salt and Maple syrup. Mix well.
- Lay about 5 wonton wrappers on a work surface, keeping the rest of the wrappers covered with a damp dish towel. Working quickly, put a scant tbsp. of the squash filling in the center of each wrapper and brush the edges with the beaten egg. Fold each wrapper in half on the diagonal, forming a triangle, and then press the edges together to seal. Set aside. Repeat with the remaining wrappers and filling.
- Preheat the oven to 200 degrees. Pour canola oil into a heavy, high sided skillet to a depth of 3 inches and turn on to medium-high until very hot. Working in batches, add the samosas to the oil and fry, turning once, until golden brown, about 2 minutes on each side. Using a slotted spoon, transfer the samosas to a rack to drain and keep warm in the oven. Cook the remaining samosas in the same way, adding oil to the pan if needed.
Maple Dipping Sauce:
- Add PURE, curry paste and smokey mustard in a bowl and mix until well incorporated.
- Arrange the samosas and the dip on a warmed platter. Serve right away.
Recipe by: Tastings by Tracy