- Butternut squash and roasted pepita spring rolls with thai peanut sauce
Butternut squash and roasted pepita spring rolls with thai peanut sauce
Main DishNumber of serving:
2 servingsPreparation time:
17 minutesCook time:
20 minutesReady in:
- 1 Small/medium butternut
- 1 handful fresh spearmint leaves
- about 1/2 cup toasted pumpkin
- 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
- 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.
Fresh spring rolls - Video recipe !