Please note this post contains affiliate linksIt has been a whirlwind this past week experimenting with fun recipes like this baked pumpkin and apple wontons and spending the last four days back on my mom’s farm for a little archery hunting and fun with my family. I have to laugh every time my husband, a born and bred city boy, offers to help out on the farm. This time, he got to haul beans to the local elevator and helped move baby pigs to new locations. It’s hilarious to hear about his encounters with the local farmers as he quite obviously fumbles through whatever he is doing giving us all quite a giggle. He gets the job done and enjoys having a little fun learning something new. Like, he learned to drive a skid loader this weekend so now he says WE need one, of course. I’m sure it would fit right in over here in the ‘burbs!
Back in the world of fun fall food, these wontons are a part sweet, part savory combination of pumpkin, apples and goat cheese paired with a balsamic maple syrup sauce for dipping. They are baked rather than fried for a lightly golden but still semi-soft exterior like a pie. You could certainly fry them if that’s your gig but thought I’d try something a little different.
Today is an exciting day for more reasons than just this awesome baked pumpkin apple wonton recipe. Today is the day that The Casual Veggie cookbook is officially available for purchase!! Woohoo!!!
To help celebrate the cookbook launch, my fellow food bloggers who created the 166 amazing recipes in the cookbook are having a virtual launch party and sharing a variety of drinks and appetizer recipes with all of you, right here, right now! Below you’ll find a tasty lineup of drink and appetizer options for your party going pleasure followed by my recipe for perfectly poppable baked pumpkin apple wontons. Cheers!
Pumpkin Madelbrodt by A Tasty Mess
Bacon Wrapped Brussels Sprouts by Family for Health
Pumpkin Kale Smoothie by Fitful Focus
Guacamole Deviled Eggs by Hola Jalepeno
Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch by Parsley and Pumpkins
Simple Spaghetti Squash Cakes by Pumpkins and Peanut Butter
Pesto Stuffed Mushrooms by Real Simple Good
Sweet Potato Casserole Muffins by The Weekly Menu
Veggie Pita Pizza Bites by Toaster Oven Love
Lemongrass Ginger Barley Tea by Vermillion Roots
Roasted Beetroot with Crisp Chickpeas by Where is My Spoon?
Sparkling Pear Ginger Cocktail by Will Cook For Friends
Lastly, I leave you with these nuggets of goodness…
- 6 tablespoons honey goat cheese
- 6 tablespoons pumpkin puree
- 1 tart apple, peeled, cored and finely diced
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 2 teaspoons honey
- wonton wrappers
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- Preheat oven to 350 degrees.
- Soften goat cheese by letting sit at room temp until softened (or microwave with caution to soften but be careful not to get too hot and burn).
- Peel, core and dice apple into approximately ¼" pieces.
- Mix goat cheese, pumpkin, apple, cinnamon, nutmeg and honey in a small bowl and set aside.
- Fill wonton wrappers with about a tablespoon each of filling.
- Moisten the edges of the wonton wrappers with water (use your finger dipped in water) and fold up the edges and lightly press together to seal.
- Place wontons on a parchment lined baking sheet.
- Bake 12-15 minutes until edges start to brown.
- FOR THE SAUCE:
- While wontons are baking, combine balsamic and syrup in a small saucepan.
- Let simmer about 5 minutes. It should just begin to coat a spoon. If it cooks to long and begins to get thick, add a touch of water to thin it back out to a nice dippable soy sauce type consistency.
- Serve warm with warm wontons.