Ontario Butternut Squash and Cornmeal Wonton Author: Chef Michael Kobayashi Ingredients Butternut squash, peeled, diced half of a large piece Yukon gold potato, diced 1 med Roasted garlic, minced 2 cloves Fresh thyme 2 sprigs Flour .25 cup Cornmeal .25 cup Salt, white pepper to taste Egg, whole 1 Small wonton wrappers Instructions Boil squash