Acorn Squash and Feta Wontons

As I wrap up my “What on earth do I take to Thanksgiving dinner?” menu, and try not to get too heavily distracted with Star Wars (Episode 5, if you must know.), I wanted to share with you this last appetizer sure to wet any appetite. 
This will be a hit with the grazers and football watchers alike. 
Now, as soon as most people hear the word “squash” in a recipe, eye brows rise, lips sneer, and you hear the “oh, well I’m sure it’s great, but I’m so full…”.
This is one of those recipes that will turn your whole outlook around and make you want to testify to the magnificence of this cold weather squash. 
For your grocery list include:
~ 3 cups steamed Acorn Squash
~ 4 oz. Cream Cheese
~ 4 oz. Crumbled Feta
~ 1/2 onion, diced and caramelized
~ 1/4 tsp Red Pepper Flakes
~ 1/4 tsp Ground Pepper
~ 2/3 tsp Dried Thyme
~ 24 Wonton Wrappers
~ 1 egg, whisked into a small dish.
~ Pam, lots of Pam.
Preheat your oven to 425 degrees.
In a micro-proof pie pan, lay your halved acorn squash flat side down. Cover with plastic wrap and nuke  for 6 minutes or until the meat is fork tender.
While oven is preheating and the squash is microwaving, dice a medium onion and toss into a hot non-skillet slathered in butter just like Paula Deen would like, and carmelize those bits to high heaven. Momentarily set aside.
Once you can handle your microwaved squash without giving yourself third degree hot-squash burns, scrape the meat out with a spoon and into a medium bowl. 
Fold in the rest of the ingredients – onions, spices and feta. Fold until all uniformly mixed.

Once it’s all mixed up, take out one wonton wrapper at a time and cover up the rest to avoid drying out. This is where you must work quickly and have all your pieces handy.    
On a heavy duty non-stick baking sheet, spray liberally with Pam. And now you can get to work wrapping up your wontons. 
In the middle of each wrapper dollop about 1 tablespoon of colorful squash. With a pastry brush, or if you’re classy like me – your finger, brush the outside edges of the wrapper with whisked egg. Quickly fold all of the corners together.
Place on the Pam’ed baking sheet, repeating the process until your wrappers are used up. Once each wonton has been placed on the sheet, spray it again with Pam to ensure that they don’t dry out while you finish the rest. 

Next, toss into your hot oven for 8-10 minutes and BAM, oven fried wontons fit for fall! 
So, if you’re trying to rustle up a last minute appe-teaser for the impending chaotic Turkey Day, add this into the mix. Turn your familial squash haters into squash mongers once and for all!