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Butternut Squash and Roasted Pepita Spring Rolls with Thai Peanut Sauce

By Drum like a Vegan



Sound weird? They're totally weird. Now is where you decide if I mean a good weird or a bad weird.... and then you decide if you want to go to all the effort of making something that's possibly weird in a bad way. But what if it's a good way??
Decisions decisions.

Ingredients:

Spring Rolls

Rice papers
1 Small/medium butternut squash
1 handful fresh spearmint leaves
about 1/2 cup toasted pumpkin seeds (Pepita's)
1/2 cup cooked quinoa
salt, pepper and garlic powder

Thai Peanut Sauce

1 tbsp coconut oil (or whatever oil you have)
1 tbsp peanut butter
about 1/2 inch piece of ginger finely chopped
1 clove of garlic finely chopped
Cayenne to taste
Soy sauce 1/4 cup (or less)
Coconut milk 1/4 cup


Directions:

Cut the butternut squash into small squares (about 1/4 inch pieces)
Put them in a baking pan with oil, salt pepper and garlic powder.
Bake @375 until soft

While your squash is baking you can make your sauce.
Heat pan and then add oil. Saute the garlic and ginger first, then add the peanut butter and cayenne. You will need to stir it in so it melts. Then add the coconut milk and soy sauce. If it becomes to salty, add more coconut milk. Play with the ingredients until you have the taste you want. That's the beauty of cooking... its flexible :)
Let your taste buds and intuition guide you.



When squash is done baking you're ready to make your spring rolls.... just soak your rice papers until soft and then layer quinoa, squash, mint leaves and pepitas. Roll em up and now is the moment you've been waiting for. Good weird or bad weird?
?

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