Squash Spring Rolls with Maple Dijon Dipping Sauce! Vegan, gluten free, easy and delicious!

Yes I know. More squash!  I was thinking and thinking the other day about good fall appetizers.  We all know we need plenty of apps on thanksgiving for a day of family time before a massive dinner. Gotta warm that belly up!! So instead of the typical brie cheese, dip or crostini, I thought, what can I put in a spring roll?!  And how can I made the sauce SUPER tasty AND vegan??  Welp.  Squash and Kale were obviously choices.  Then I was thinking… maybe asparagus too?  Nah… that can get stringy… but I want something fresh and crisp to add!  Then my brilliant husband proclaims, “PEAR!” and then I called him a genius.  This is marriage folks.  The ying to my yang.  The pear to my squash.  And just like that, a star is born!  When I was thinking of the sauce I thought vegan was a good way to go.  Not only to cut back on dairy but to test my creative juices!  I wanted maple and dijon in there and the best way to make it creamy with no cream?  CASHEWS!  Cashews are pretty amazing when ground up with water and some flavors.  Let’s just say I ate 3 of these at lightning speed after I was done taking photos.  For a fun way to mix up your appetizers this fall, squash it up in roll form!!

Squash Spring Rolls with Maple Dijon Dipping Sauce! Vegan, gluten free, easy and delicious!

Made another video!!! Here is how its done.

That sauce though. Perfect dripage.

Squash Spring Rolls with Maple Dijon Dipping Sauce! Vegan, gluten free, easy and delicious!

The first of many many bites!!

Squash Spring Rolls with Maple Dijon Dipping Sauce! Vegan, gluten free, easy and delicious!

 

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Squash Spring Rolls w/ Maple Dijon Dipping Sauce {V, GF}

Scale

Ingredients

rolls:

  • 1 large butternut squash, peeled, de-seeded & cut into matchsticks
  • 1 kobucha squash, peeled, de-seeded & cut into matchsticks (you can use delicata too!)
  • 1 tablespoon olive oil
  • salt & pepper
  • 2 pears, peeled , cored & cut into matchsticks
  • 4 large leaves of tuscan kale, cut into strips
  • rice paper spring roll wrappers

sauce:

  • 2 tablespoons maple syrup
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • ⅔ cup cashews
  • 3 tablespoon water
  • 3/4 teaspoon salt

Instructions

  1. Preheat your oven to 400 degrees. Mix the butternut squash & kobocha (or delicata) squash with olive oil, a large pinch of salt & some pepper. Spread into an even layer on 2 cookie sheets lined with parchment paper. Roast for about 25 minutes (depending on how big your matchsticks are) or until lightly browned and fork tender. To assemble, add warm water to a shallow pan or a plate with a rim on it. Add rice paper wrapper to the water and let sit submerged for about 30 seconds or until softened. Lift and let excess water drip off, then transfer to your clean work surface. Add a few pieces of kale, both squashes and pear. Roll them up like burritos until everything is packed in.

Sauce:

  1. Combine maple syrup, dijon, apple cider vinegar, cashews, water and salt to taste in a blender and blend until smooth. Pour into a serving bowl!
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