Winter Squash Spring Rolls

I created these for a dinner party. The combination of ingredients came to me through my visits to the weekly markets, based on what was available. They were a complete success, and are a well-balanced, easy, anti-inflammatory addition to your weeknight meal.

What You’ll Need:

Spring Roll Paper

1 small kabucha squash

1 head of Romanesco (use cauliflower if you can’t find it)

sumac if you can find it!

arugula or valeriana

Lulu’s beet puree

Preparation:

Preheat the oven to 400°F (200°C). Don’t remove the skin of the squash. Clean out the seeds, and carefully slice thin crescents (about the size of the top of your finger). Lightly salt and oil the squash with Sicilian olive oil. Dust over some sumac. Chop the romanesco and lightly salt and oil it with the Sicilian olive oil. Roast for 25 minutes or until tender for the squash, crispy for the romanesco. Let cool. Dip each rice paper in warm water one at a time until they become soft enough to fold, but not too soft to rip. You want to only fill one at a time because otherwise they will stick to your surface when they dry. Place a piece of squash, a romanesco “tree,” and the arugula in the center of the paper. With a small spoon or piping bag, line the squash with the beet puree. Fold the top and bottom into the center, then left or right into the center, and roll. Repeat until you run out of paper. Use any leftover squash or Romanesco to make a salad with the beet sauce! It’s heavenly. Buon appetito!