INGREDIENTS
1
Butternut squash, medium
1/2
bunch Thyme, fresh
1
Egg, large
1
Sage-brown butter sauce
1 pinch
Nutmeg
1/2
Vanilla bean
2 tbsp
Vegetable oil
1/4 lb
Chestnuts, roasted
36
Wonton wrappers
1 tbsp
Butter, unsalted
1/4 cup
Parmigiano-reggiano cheese