Life has been so crazy lately.  I have barely had time to clean up after myself, let alone create complex meals and experiment in the kitchen.  I  am still feeling pretty under the weather so I decided to skip the gym and relax at home.  Somewhere between the getting home and relaxing part I got a wild hair to do some playing in the kitchen.

Earlier this week I went to the grocery store and picked up a butternut squash along with many other things, including what I thought was wonton.  I had my heart set on making butternut squash ravioli with a panko topped crust.  Sounds yum, right?!  Well it turns out what I purchased at the grocery was not wanton at all but egg roll wrappers instead.  So sorry folks, this recipe is not vegan because of the obvious egg in the egg rolls but it is still vegetarian.

Butternut Squash and Spinach Rolls

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Serves 4

Ingredients

For Rolls

• 1 butternut squash  
• 1 Tbsp coconut oil 
• 1/2 onion, diced 
• 3 cloves garlic, minced  
• 1/2 cup vegetable broth 
• 1 Tbsp cumin 
• 1 Tbsp jalepeno 
• 1 tsp ginger 
• Salt and pepper to taste 
• 1-2 cups spinach 
• 12 egg roll wrappers 

For Sides

• Salsa 
• 2 avocados 
• 1 bushel cilantro 
• 1/2 Tbsp lime 
• Dash sea salt

Directions

Preheat the oven to 400° and peel butternut squash.  Cut squash down the middle length-wise and scoop out the seeds and guts.  Place face down on a lined baking sheet and bake for 50 minutes to 1 hour.  The squash is cooked when easily pierced with a knife.

Heat coconut oil in a deep skillet and add onion and garlic.  Saute for 5 minutes and add chopped butternut squash  and vegetable broth.  Heat until boiling, cover, let simmer for 8-10 minutes.  Add spices and spinach and cook until spinach is wilted.  Remove from eat and puree mixture in mixer (optional).  Can be finely chopped instead of pureéd if you wish.

Leave oven on 400° and lightly coat baking sheet with olive oil.  Set up you roll station.  Lay wrapper flat, add 1 1/2 Tbsp puree to center diagonally. Fold bottom over, fold in each side and then roll over the front.

Place on baking sheet.  Do this with each of the rolls.  Lightly brush the top of the rolls with olive oil.

Heat rolls for 10-12 minutes, until golden brown on top.  While rolls are baking, make your avocado paste.  Place diced avocado, cilantro, lime juice, and dash of salt in chopper and pulse a few times to incorporate ingredients.

Remove the rolls from the oven and transfer to cooling rack for 5 minutes.

Serve with avocado paste and salsa.

I could not wait to eat these little guys.  I taste tested the puree before (and during) wrapping and it was so good I am surprised I got any into the wrappers!

These can be frozen and reheated in the oven for 15-20 minutes straight from the freezer at 400°.  If you do not freeze then but put them in the refrigerator, use within a few days.  To reheat, throw them in the oven again or use a toaster oven – I do not recommend microwaving.

PS – Do you like my avocado shell bowl?? :)