1 cup (250 ml) Turban squash purée(see note)

1 onion, chopped

2 garlic cloves, chopped

2 tablespoons (30 ml) olive oil

6 oz (200 g) ground veal

1/4 cup (60 ml) white wine

1/4 cup (60 ml) almonds, finely chopped

50 squares (32 oz/908 g package) wonton wrappers, thawed

Salt and pepper

In a skillet, cook the onion and garlic in olive oil until tender. Add the veal and cook completely while breaking it up with a fork. Season with salt and pepper.

Deglaze with the wine. Add the almonds and squash purée. Stir for a few minutes over low heat until well blended. Adjust the seasoning. Set aside in a bowl, let cool. Cover and refrigerate until the filling is completely chilled.

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