Crispy Butternut Squash and Scallion Wontons with Smoked Paprika Aioli

Preheat oven to 200C. Peel and cube the butternut squash into 1cm pieces. Toss with 1 tbsp sunflower oil, 2 crushed garlic cloves, salt, and white pepper on a baking sheet in a single layer.

Roast 20-25 minutes, tossing halfway, until tender and caramelized at the edges. Let cool slightly before using.

Finely mince 2 garlic cloves and combine with lemon juice, smoked paprika, and salt. Let rest 2 minutes to mellow the garlic.

Stir the garlic mixture into the mayonnaise until fully incorporated. Refrigerate until ready to serve.

Mound flour on a clean surface, make a well in the center. Crack egg into the well with 0.25 tsp salt. Gradually incorporate flour into the egg, adding water tablespoon by tablespoon until a smooth, non-sticky dough forms, about 8-10 minutes of kneading.

Wrap dough tightly in plastic and rest at room temperature 30 minutes. This relaxes the gluten and makes rolling easier.

Divide rested dough into 2 portions. On a floured surface, roll each portion to 2mm thickness. Cut into 8cm rounds using a cutter or upside-down glass.

Mash the roasted squash with a fork. Finely slice scallions and fold into the squash with sesame seeds. Taste and adjust seasoning.

Place 1 heaping tsp filling in the center of each wrapper. Brush edges with water, fold in half to form a semi-circle, and press firmly to seal. Fold the two pointed corners inward and crimp the edge with your fingers or a fork to seal tight.

Heat sunflower oil in a wok or deep pot to 175C. Use a thermometer — this temperature is critical for crispy, not greasy, wontons.

Fry in batches of 6-8 for 2-3 minutes until deep golden and blistered. Do not overcrowd the wok or the oil temperature will drop.

Drain on a wire rack or paper towels. Serve immediately with the smoked paprika aioli alongside for dipping.