Butternut Squash and Sage Wontons

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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