Squash Wontons in Chili Ginger Broth, Baby Bok Choy

These squash wontons are easy to make and filled with great, fresh flavor. Served with baby bok choy and cooked in a fragrant and light chili-ginger broth that will fill you up without filling you out.
Alternatively, you could skip the broth and cook them in water then serve with a sweet or spicy sauce as a side or appetizer.

Squash Wontons
2 tbl canola oil, divided
1 small butternut squash, halved lengthwise
salt and pepper
1 small sweet onion, small dice
1 celery stalk, small dice
1/2 red chili pepper, seeded, minced
1" piece ginger, minced
3 garlic cloves, minced
3 scallions, small dice
2 tbl fresh chopped cilantro
wonton wrappers

Preheat the oven to 375. Drizzle 1 tablespoon of oil onto the butternut squash halves and sprinkle with salt and pepper. Place on a baking sheet, flesh side up and roast for 25-30 minutes until tender and browned. Let cool and scoop out the flesh with a spoon.
In a large pot, heat 1 tbl of oil and saute the onion and celery over medium-high heat until soft and translucent, 5-7 minutes. Season with salt and pepper. Add the chili, ginger and garlic. Saute 3 minutes more. Add the squash, scallions and cilantro and toss to combine and heat through, 2 minutes. Season and taste for more salt and prepare to fill the wontons.
Lay down 8 wonton wrappers at a time. Scoop a small ball of filling in the center of each one. Moisten the edges with a bit of water and seal, bringing all four corners together in the center. Once all of your filling has been used up, make the broth. When the broth is ready, bring to a boil and cook the wontons for 3-4 minutes.
*Make the broth in the same pot you made the filling in to save time and get all that great flavor that might have stuck to the bottom.

Chili-Ginger Broth
1 tbl canola oil
1/2 red chili, thinly sliced
2" piece fresh ginger, halved
3 garlic cloves, smashed
4 cups vegetable broth
2 cups water
1 tbl soy sauce
1 tsp mirin
6 baby bok choy, whole
2 scallions, green parts only, thinly sliced
3 tbl fresh chopped cilantro

Combine cold oil, chili, ginger and garlic together in a large pot and bring up to heat. Saute for 2-3 minutes until fragrant. Season with salt. Add the broth, water, soy sauce and mirin and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove the lid and raise the heat to bring back to a boil. Taste and season. Add the bok choy and cook for 10 minutes. Remove the bok choy from the broth and set aside. Add the wontons and boil for 3-4 minutes until the wrapper has cooked through. Ladle into bowls with the bok choy and garnish with scallions and cilantro.