I know it is getting old. You come to my blog. I profess my love for butternut squash in any form. Well, sorry- the story is not changing. Today, I added another of my favorites- cranberries.
I saw this very interesting recipe on The Recipe Girl and thought it would be the perfect way to use up some of the rice paper wrappers I had in my pantry. Plus, the combination of ingredients just sounded so interesting and well, delicious.
I mean, who doesn't love pumpkin seeds? I was afraid that there wouldn't be any of them left to put in the wrappers because they taste so good roasted.
Don't worry, I made sure some of them made it in.
These rolls required a little bit of extra work, but the final product was oh-so-tasty and worth it. Everyone was pleased.
Cranberries were going for $1 a bag, so I stocked up on them and put a bunch in the freezer. The dipping sauce is reminiscent of cranberry salsa or another fruit salsa, just a little bit tarter. Delish!
Butternut Squash & Pumpkin Seed Rice Paper Rolls w/ Cranberry- Chile Dipping Sauce from The Recipe Girl
A delicious twist on this Asian favorite...
ROLLS:
1 lb butternut squash, peeled, seeded, and cut into ¼-inch cubes
2 to 3 tsp olive oil
Twelve 8-inch round rice paper wrappers
4 ounces vermicelli rice noodles or rice sticks (the kind you boil in water)
1/3 cup roasted, salted pepitas (pumpkin seeds)
DIPPING SAUCE: (about 2 cups)
1 cup whole, fresh cranberries
1½ cups cold water
½ cup granulated sugar
1 to 2 large serrano chiles, seeded and finely minced (use 1 or 2 based on spice preference)
2 Tbs fresh lime juice
1. Prepare Sauce: Combine cranberries, water and sugar in a medium-sized saucepan. Cover and bring to a boil. When the cranberries start to pop, reduce the heat to medium and simmer, partially covered, for about 5 minutes. Add the minced chiles and lime juice, bring to a boil again, and then lower the heat to medium-low. Stir the sauce occasionally, using the back of a wooden spoon to mash some of the cranberries against the sides of the pot. Simmer the sauce, uncovered, for an additional 10 to 12 minutes, until the sauce has reduced by about less than one-fourth and looks syrupy. Remove from heat. The sauce will thicken up more as it cools. Store in an airtight container in the refrigerator.
Yield: 12 rolls
Cooking Tips
*To roast pumpkin seeds, spread raw pepitas on a baking sheet and place in the oven at the same time that you're roasting your butternut squash. I gave pumpkin seeds a quick spray of Pam and sprinkled them with salt. Watch closely and stir often. They should begin to brown in about 7 to 10 minutes.
**When you get ready to assemble, it's helpful to set up a little assembly line of the fillings- placed into little bowls makes assembling more efficient
10 comments:
What a great healthy recipe! Thanks for stopping by my blog! I had fun exploring your terrific blog. I don't know why I haven't stumbled on it before now. It looks like we follow a lot of the same blogs!
Your recipes are never old!! If I never visited, I would never know all the different and yummy ways butternut squash can be eaten and for me would only include boiling or roasting. Your always have the best recipe ideas!!
Cranberries and squash are perfect together! I am never sick of squash recipes!
tell me about your berry cake??? I'm getting worried.
Mare, you could post butternut squash recipes EVERY DAY and they would never get old, because your food is always so fresh, innovative, colorful and just plain irresistible. And this recipe is no exception!
Oh, those sound delicious. I just bought Veganomicon. I'm going to have to check out that recipe.
(I love butternut squash too).
To answer the question you asked on my blog, which answered my comment on your previous post (gotta love these combox conversations!) - I tried something crazy with my berry cake (made it gluten free) and it was just too tricky of a recipe on its own to handle that. Sunk is not the proper word. Can you say brick? Full details on Tuesday (except I didn't take pictures of the full damage).
Nancy
Oh, how rude of me! I forgot to comment on this beautiful dish - it looks delicious, especially as much as you like butternut squash! Did I tell you I made that butternut/quinoa/sage dish for Christmas dinner? It was really good. And so pretty! Took the picture with my 3rd string camera and may never post it...
Nancy
Those look delicious. I think that I love cranberries as much as you love butternut squash so it's the dipping sauce that has me really interested!
These rice paper rolls sound delicious. I made some last year by roasting butternut squash with ginger until it caramelized... it was an amazing meal. I'm bookmarking this one. Thanks Mary Ann and Recipe Girl!
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