Light Summer Supper-Spring Rolls!

I have blogged this recipe in the past, but here it is again with a twist. Spring Rolls make a fabulous, light simple supper on a warm summer night.

http://cookwithcindy.blogspot.com/search?q=spring+rolls

I didn’t have all the correct ingredients, but decided to wing it as I was having a serious Spring Roll hankering. I had no rice vermicelli, no basil-Thai or otherwise, no cilantro, but did have enough ingredients on hand to make a tasty roll.

Drop rice wrapper into a bowl of cold water for a few seconds. Lie flat on a damp dish cloth. Add filling along edge of the rice wrapper. Fold in the 2 edges at long side. Gently roll tucking in ingredients as you go. If you tear the rice wrapper, simply double wrap with another moistened wrapper. Place wrapped rolls on a damp dish towel as the rice wrapper dries out very quickly.

Next, on to a surprisingly easy dessert.
Our neighbors, Lori and Brian Itule, have been so generous over the last few weeks of ‘Staying at Home’ by bringing us lovely fresh produce. Last week they included a huge butternut squash in the mix of fruit and veg. I like to roast butternut squash in the skin as it is so difficult to peel. My husband, Jerry, has a sweet tooth so I was roasting in cinnamon, pumpkin pie spice, a little nutmeg, maple syrup and salt, all topped with thick slices of butter. It smelled just like a pumpkin pie so Jerry suggested I turn this into pie rather than a savory (which it really wasn’t anyway!) side. I found this recipe online, but changed a couple ingredients. Instead of 3/4 cup white sugar I used a combo of brown sugar and maple syrup. I also increased the quantities of the sweet spices.

Ingredients:
1 medium butternut squash or 2 small butternut squash
1 (12 oz.) can evaporated milk
1/2 cup lightly packed brown sugar
1/4 cup maple syrup, plus more for baking squash
2 eggs
1 1/2 tsp. ground cinnamon, plus more for baking squash
1/2 tsp. nutmeg, plus more for baking squash
1/2 tsp. pumpkin pie spice, plus more…well, you get it!
Salt and butter for baking the squash.

9 inch deep dish pie crust (I cheated again and used a frozen crust.)

All ingredients are in the blender!

As you can see I had a little extra filling. The Butternut squash ‘puddings’ will only take about 30 minutes to bake.

Preparation:
Preheat oven to 400 degrees. Cut squash in half and remove the seeds. Cut in even chunks so it all roasts at the same time. Lightly sprinkle with cinnamon, nutmeg, pumpkin pie spice and salt. Very lightly drizzle some maple syrup over the squash. Top with slices of butter on each piece. Roast in the oven until squash is very tender; about 1 hour. Turn once during the baking. Cool completely and then remove the skin.

Place the cooled squash (a generous 2 cups) in your blender or food processor and add all other ingredients. Blend/process until very smooth.

Pour in prepared pie crust. Bake at 350 degrees for 45-50 minutes or until center is nearly set. It will still be a little wobbly. I covered my crust with foil so it would not get too brown.

Cool on a wire rack.

Keeping JoJo safe!