Go Back
No ratings yet

Squash Spring Rolls w/ Maple Dijon Dipping Sauce {V, GF}

Pin Recipe Rate Recipe Print Recipe

Ingredients 

rolls:

  • 1 large butternut squash, peeled, de-seeded & cut into matchsticks
  • 1 kobucha squash, peeled, de-seeded & cut into matchsticks (you can use delicata too!)
  • 1 tablespoon olive oil
  • salt & pepper
  • 2 pears, peeled , cored & cut into matchsticks
  • 4 large leaves of tuscan kale, cut into strips
  • rice paper spring roll wrappers

sauce:

  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • ⅔ cup cashews
  • 3 tablespoon water
  • ¾ teaspoon salt

Instructions 

  • Preheat your oven to 400 degrees. Mix the butternut squash & kobocha (or delicata) squash with olive oil, a large pinch of salt & some pepper. Spread into an even layer on 2 cookie sheets lined with parchment paper. Roast for about 25 minutes (depending on how big your matchsticks are) or until lightly browned and fork tender. To assemble, add warm water to a shallow pan or a plate with a rim on it. Add rice paper wrapper to the water and let sit submerged for about 30 seconds or until softened. Lift and let excess water drip off, then transfer to your clean work surface. Add a few pieces of kale, both squashes and pear. Roll them up like burritos until everything is packed in.

Sauce:

  • Combine maple syrup, dijon, apple cider vinegar, cashews, water and salt to taste in a blender and blend until smooth. Pour into a serving bowl!
Like this recipe? Rate and comment below!