<reponame>charles-halifax/recipes
{
    "directions": [
        "Combine squash, onion, carrots, and garlic in a high-powered blender; pulse until vegetables are minced.",
        "Transfer vegetables to a skillet and add coconut oil, Chinese five-spice powder, salt, and soy sauce. Saute vegetable mixture over high heat until tender, 10 to 15 minutes. Spoon tofu-based sour cream into vegetable mixture and mash until filling is smooth. Remove skillet from heat and cool filling.",
        "Spoon about 1 teaspoon filling onto 1 half of each wonton wrapper. Wet the border of the wrapper and fold in half over the filling, sealing the edges together. Take 2 opposite corners, wet with water, and press together to seal.",
        "Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).",
        "Working in batches, fry wontons until golden brown, 5 to 10 minutes. Transfer cooked wontons to a paper towel-lined plate; cool slightly."
    ],
    "ingredients": [
        "1/2 butternut squash - peeled, seeded, and cut into 1-inch pieces",
        "1 onion, coarsely chopped",
        "1/2 cup chopped carrots",
        "1 head garlic, cloves separated and peeled",
        "2 tablespoons coconut oil",
        "1 pinch Chinese five-spice powder",
        "salt to taste",
        "2 dashes soy sauce",
        "8 ounces tofu-based sour cream",
        "2 (12 ounce) packages wonton wrappers",
        "2 cups sesame oil, or as needed"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Butternut Squash Wontons (Vegan Version of Crab Rangoon)",
    "url": "http://allrecipes.com/recipe/246434/butternut-squash-wontons-vegan-versi/"
}
