Step 1 Preheat oven to 325 degrees F.
Peel and chop butternut squash into thin small pieces and place in a loaf pan.
Add a pinch of salt over top, cover and bake in oven for about 15-20 minutes or until softened.
Step 2 In the mean time, finely chop leeks, onion, garlic, sun dried tomatoes, carrot and Italian parsley in a food processor. Set aside for 5 minutes.
Step 3 In a small mixing bowl, beat 2 eggs and set aside.
Step 4 In a medium sized frying pan, add coconut oil and lightly fry ingredients from food processor (onions etc.) for about 3- 5 minutes.
Once ready, place ingredients in a large mixing bowl. Set aside.
Step 5 Once butternut squash is ready, add to the large mixing bowl and hand blend all ingredients to create a mash.
Add spices (Salt, pepper, chilli powder -we used a pinch of chilli powder) and mix. Taste mash and make necessary adjustments according to your taste. You can add more coconut oil for a more buttery flavor. Set aside.
Step 6 Clear out an area on a table and lay out a sheet of parchment paper.
Spread out your cabbage leaves (they should be softened and cooled).
Begin scooping the mash and place on top of the cabbage rolls (use your judgement when adding the mash. There should be enough mash in each roll that will hold and allow for cabbage leaves to be rolled up).
Once you have added all the mash, begin rolling up the cabbage rolls one by one and placing each one, as you roll, in a glass oven pan(s) with the ends faced down (we had to use two 9" round pans). As you place the rolls in the oven pan(s), make sure the rolls are tight against each other.
Once all cabbage rolls are placed in the oven pan(s), pour egg mixture evenly, over top of cabbage rolls (if you use two pans, use half the egg mixture for each).
Step 7 Place pan(s) in oven and bake for 10-15 minutes or until egg has cooked.
Once ready, remove from oven and let cool for 2-3 minutes.
Place cabbage rolls on plates.
Serve and enjoy!