Butternut squash and roasted pepita spring rolls with thai peanut sauce

  • Butternut Squash and Roasted Pepita Spring Rolls with Thai Peanut Sauce
  • Butternut Squash and Roasted Pepita Spring Rolls with Thai Peanut Sauce, Photo 2
Recipe type: Main Dish
Number of serving: 2 servings
Preparation time: 17 minutes
Cook time: 20 minutes
Ready in: 37 minutes
Difficulty: Very Easy


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 tablespoon coconut oil (or whatever oil you have)
- 1 tablespoon 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


Step 1:

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.

Step 2:

Bake @375 until soft. While your squash is baking you can make your sauce. Heat pan and then add oil.

Step 3:

Saute the garlic and ginger first, then add the peanut butter and cayenne. You will need to stir it in so it melts.

Step 4:

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.

Step 5:

That's the beauty of cooking... its flexible. Let your taste buds and intuition guide you.

Step 6:

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.

Step 7:

Roll em up and now is the moment you've been waiting for.

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