ROASTED BUTTERNUT & GARLIC DUMPLINGS WITH SAGE BUTTER SAUCE

Cut the pumpkin into small dices and coat in olive oil. Place into a 190C oven and roast until tender. The time will depend upon the size of the pumpkin. Once cooked puree to a pulp. Finely dice the onion and garlic and cook in the butter until soft. Combine this with the roasted pumpkin mixture and season with salt, pepper and nutmeg.

Lay the wonton wrappers out and brush them with egg wash. Place a small amount of the filling in the middle of each of them. Fold them over in half and then join each point end. Cook in salted boiling water for 1 minute. Drain well and toss in the sage butter.

Heat a pan and place the butter into cook. Once the butter reaches a nutty brown stage add sage followed by the dumplings. Place onto a warm plate and finish with shaved parmesan cheese.