Occasionally I get the urge to feel crafty or do something for myself. This past Sunday night I was experiencing some pretty bad back pain and honestly I thought it was the start of some labor contractions. I’m sure we’ve all seen a DIY rice sock heating pad, so I decided why not make my own. I grabbed an old sock, filled it up with rice and pressed 5 minutes on the microwave. While it was warming up I decided to get a bath going as well. I come out to a smoke filled house and my husband asking what in the world I’m burning in the microwave. Come to find out you only need to put the rice sock in for about 1-3 minutes with a cup of water to keep it from scorching. I’m definitely blaming this on pregnancy brain…
Luckily not everything is a complete fail in the kitchen this week, especially these Butternut Squash and Spinach Stuffed Wontons. I’ve been seeing football appetizers floating around Pinterest for the past couple of weeks and I decided it was time to put a fall approach on appetizers. You typically see greasy or fried appetizers at a party but these stuffed wontons are baked and filled with fresh vegetables and dip.
I used La Terra Fina’s Chunky Spinach Artichoke and Parmesan Dip. It’s a dip that I’ve come to LOVE and I couldn’t wait to test it out in a baked wonton. I loved it so much with the extra spinach and butternut squash that I ate them all before my husband got home. I raved about the recipe and when he asked to try one out I shamefully had to say that they were all gone. I can blame this one on the pregnancy cravings right?
This dip has no artificial flavors, gluten free, trans fat free and perfect hot or cold.
This dip has become one of my favorites from this brand because I’m a sucker for anything with spinach and artichoke. The dip is not salty at all has the right balance of ingredients in every single bite. You can also check out my other Spinach Artichoke Dip with Bacon recipe made with La Terra Fina.
Preheat oven to 400 degrees F.
Add olive oil to a skillet over med/low heat. Stir in butternut squash and cook for 7 minutes. Add the spinach and cook for an additional 3 minutes on low heat.
Lay out wonton wrappers and place 1/2 teaspoon of dip in the center followed by a small spoonful of butternut squash and spinach. Wet the outer edges of the wonton wrapper with water and fold it over to create a triangle shape. Place on a baking sheet and repeat until all mixture has been used.
Bake in the oven for 8-10 minutes.
*Serve with additional dip.
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Disclosure: This is a sponsored post for La Terra Fina products. All opinions are 100% my own and I appreciate your support on the brands that I love.