Butternut-Squash-And-Sage Wontons

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Ingredients

4 large garlic cloves, unpeeled

2 sage leaves—1 whole, 1 minced

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1/4 cup walnuts

3/4 pound butternut squash—peeled, seeded and cut into 1-inch cubes

1 medium shallot, minced

Salt and freshly ground pepper

24 wonton wrappers

1 tablespoon freshly grated Parmigiano-Reggiano cheese

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