Method

• 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