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DIRECTIONS

Simmer the shallot, garlic, and wine, until reduced by three-fourths. Remove from the fire, and set aside to cool.
Beat 12 tablespoons of butter along with the reduced liquid, sage, salt, and pepper. Shape the butter into a 1-inch wide cylinder on a piece of wax or parchment paper. Wrap the butter securely, twist or fold the ends shut, and wrap in plastic wrap. Label and refrigerate until ready to use.
Boil the squash in boiling salted water until tender. Drain until completely dry. Mash the squash, and beat in the cheese, 1/4 lb of butter, salt, pepper, and nutmeg.
Place a half teaspoon of the butternut filling onto the center of a wonton skin. With a small pastry brush, moisten the edges of the skin with water. Place another wonton skin on top, and press the edges together. Trim excess dough from the edge, then place on a plate dusted with cornstarch. Repeat until all the wontons are filled.
Poach the wontons in boiling salted water for about 1 minute each, or until they float to the surface. Place into a hot sauté pan, and when all the water has evaporated, toss with several slices of the sage butter.