Squash & Asparagus Autumn Rolls with Maple Peanut Sauce

 

Call me crazy— but I stuffed delicata squash into spring rolls, smothered them in a maple peanut sauce, topped them with roasted squash seeds, and it was FANTASTIC!

Well, I guess we should call them autumn rolls, since there’s not to much “spring” about them.

Whatever we want to call them, they are amazing! A little bit of sweetness from the squash, a little nuttiness from the quinoa, a little crunch from the asparagus, and a whole LOT of creaminess from that maple peanut sauce. Which I absolutely recommend you smother these babies with. Worth it!

 

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

 

Some of my favorite recipes this fall have involved infusing autumn flavors into unnaturally fall dishes. Specifically in this Autumn Vegetable Paella (freakin’ amazing). And this recipe is no exception!

I absolutely adore spring rolls. I make them with soba noodles, with quinoa, with vermicelli noodles—- don’t care what’s involved, they’re amazing any and ALL the ways! So when I thought up the idea of infusing my quinoa spring rolls with those classic autumn flavors, they were bound to be delicious right?!?

So right! But believe me, Nate was a little skeptical when I mentioned the idea to him.

I’m so glad I decided to go for it because the combination of flavors and textures here couldn’t be better. Not to mention it’s a great way to use up some of those leftover greens and squash you’ve got lying in your fridge. Win win!

 

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

 

So quick topic change… what an interesting week it’s been, right?!? I’m writing this post as all the election results are trickling in and I’ve never felt so much anxiety about politics in my life!

This crazy election has been eventful (to say the least) and has certainly thrown a loop into typical life here in North Carolina. It’s been especially interesting talking to my students and hearing their perspective on the candidates and the things they’ve heard on tv. I’m absolutely amazed (and a little saddened) at how much they’ve taken in just from the media— and listening to them share the tidbits they’ve heard or conclusions they’ve come to has been very eye-opening as a teacher. I’m so curious (slash ridiculously nervous) to see what Wednesday morning is going to bring and hear their reactions to the results.

This will certainly be an unforgettable year, that’s for sure.

 

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

 

In other {happier} news, we’re heading to Asheville this weekend for our “mini-moon”! Nate and I actually just booked our real honeymoon, which we’ll be taking this summer once school is out, but we wanted a little weekend getaway to celebrate in the meantime 🙂

So first off, about this REAL honeymoon we just booked, we’re spending two weeks this summer in Europe, traveling to London, Paris, and the French Riviera and we couldn’t be more EXCITEDDDD!! So many more details to come as we get closer!

This weekend, we’ll be relaxing in our favorite city in NC, taking lots of fall hikes, eating lots of delicious food, and of course, drinking lots of fabulous beer at all those Asheville breweries we love so much! Augie will joining in on the festivities this trip and he’s so excited for his first big out-of-town getaway. Aka his parents are so excited that they found a dog-friendly VRBO so they can bring him along for the weekend! Asheville is the BEST city for traveling with pets because literally all of our favorite spots are dog-friendly. Seriously can’t WAIT!

Well, I’m off to bed because I can’t handle any more of this election, but fingers crossed tomorrow morning brings great things!

 

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce

Serves 2-4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Main Dish

Ingredients

  • 1 delicata, halved and sliced into 1/4'' slices
  • 8 stalks of asparagus, halved
  • 1 tablespoon extra virgin olive oil
  • sprinkle of salt and pepper
  • 1 1/2 cup cooked quinoa
  • handful of baby spinach
  • 8 brown rice spring roll wrappers
  • sesame seeds
  • optional: roasted squash seeds, sesame seeds

for the maple peanut sauce

  • 4 tablespoons PB2 (powdered peanut butter) or natural peanut butter
  • 3-4 tablespoons water
  • 2 tablespoons shoyu or tamari (or soy sauce)
  • 1-2 teaspoon maple syrup
  • 1 teaspoon chili garlic sauce (or sriracha)

Directions

Step 1
Preheat oven to 400 degrees F. Toss sliced delicata squash and asparagus in 1 tablespoon of olive oil and sprinkle with salt and pepper. Spread across a baking sheet and roast for 30 minutes, flipping once during bake time.
Step 2
Lay all of your spring roll ingredients out on the counter in front of you: cooked quinoa, roasted asparagus, roasted squash, and baby spinach. Place a large plate filled with water on the counter alongside a wet paper towel laid out flat.
Step 3
Dip 1 spring roll wrapper into the plate of water for 15 seconds, then transfer to the wet paper towel. Top the center of the spring roll with 2 spoonfuls of quinoa, 2 pieces of asparagus, 2 slices of delicata squash, and a small handful of spinach. Fold the sides of the rice wrapper towards the center, then fold the bottom towards the center. Roll the wrapper until it resemble a spring roll. Repeat for the remaining wrappers.

Squash & Asparagus Autumn Rolls with Maple Peanut Sauce {vegan, gluten free} // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

5 Comments

  1. Liz, what a clever idea!! I love that you created autumn-spring rolls – and that maple peanut sauce sounds amazing. Also amazing – your honeymoon & mini-moon! Ahh, so fun!!!

    • Thanks Lucia! They’re so so delicious! We are beyond excited for the honeymoon too 🙂

  2. I love this! So funny, I often suggest food things to Sebastian and he’ll be like “hm… maybe” and then I make it and he loves it! Gotta trust those instincts 😉 Hang in there with these election results, I hope that your weekend away can bring some needed fun and comfort <3

    • haha right?!? yeah it’s certainly been a depressing day— trying to stay positive!

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