Method

Preheat the oven to 180°C.

Peel and chop butternut into medium-sized chunks and place onto an oven tray. Drizzle with olive oil, season and grill for about 30 mins, or until soft. Turn the chunks throughout the cooking time to ensure all sides get equally caremelised.

Remove from the oven, place in a glass bowl and allow to cool slightly. Add the butter and mash to break the chunks down, then blend with a hand blender until as smooth as possible. Leave the caramelised bits in for flavour. Season well.

Place wonton wrappers on a dry work surface. In the center of each wonton wrapper, place a rounded teaspoon of butternut mixture. Dip your finger in a little water and run along the edge of the wonton wrapper and around the spoonful of squash, this will help seal the top layer. Place another wonton wrapper on top of the squash and press down around the filling, making sure not to form any air bubbles between the two wrappers, as this may cause your wontons to burst when boiling.

Before boiling the wontons, prepare your butter sauce. Melt the butter in a medium-sized saucepan and cook until a golden brown colour appears in the thinnest liquid of the butter, this is called a beurre noisette. Remove and set aside until ready to serve.

Bring a medium saucepan of water to a rolling boil. Drop the parcels into the water and allow each to cook for about a minute and a half, or until the wonton wrapper is cooked. The parcels should not touch in the water, as they will stick to one another, or to the pot surface. You will know they are cooked when they start to float to the top.

Remove the parcels with a slotted spoon and place into flat-bottomed serving bowls. Again, try to ensure that they don’t touch one another, as they will stick together. Reheat the beurre noisette and add the sage leaves and lemon juice right before serving. Pour over the parcels, sprinkle with freshly grated Parmesan and serve immediately.