Prep time: 15 minutes / Cook time: About 20 minutes
- 36 wonton wrappers
- Nonstick cooking spray
- 3 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 3 sprigs fresh thyme
- 2 cups finely chopped butternut squash
- 2 medium carrots, peeled and finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/4 cup Mirassou Pinot Grigio
- 1/2 cup drained and chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Preheat oven to 350°F. Spray one side of each wonton wrapper with nonstick cooking spray. Press into mini muffin tins, coated side down, making sure that wrappers are fittin into the bottom to form a flat cup. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and let cool. Heat olive oil in a large skillet. Add garlic and sauté for 1 minute. Add thyme, squash, carrots, onion and bell pepper. Cook, stirring frequently, for 5 minutes or until vegetables are brightly colored. Add wine and cook for 3 to 5 minutes more or until vegetables are soft. Remove from heat and stir in sun-dried tomatoes and basil. Season with salt and pepper and remove thyme sprigs. Fill vegetable cups with mixture and sprinkle with cheese. (www.mirassou.com)
(via lyrac.tumblr.com)
