Ingredients:
1 tbsp olive oil
1 large onion, chopped
2 lbs peeled, diced butternut squash
2 tbsp canned diced green chilis (i threw in the whole darn can because what am i going to do with an extra tbsp of chilis?)
2 tsp cumin
dash of cayenne pepper
salt & pepper, to taste
1 cans black beans, drained and rinsed (recipe called for 2, i only used one can because that sounded excessive)
1/2 cup chopped cilantro (didn't have it, didn't miss it)
juice from 1 lime (i bought one of those fancy lime in a bottle things and squirted it out, no fresh juice around here)
1 package egg roll wrappers (i only had a pack of 15 and it worked out perfectly)
Bring a pot of water to a boil. Add the butternut squash and cook until tender, about 5-10 minutes. Drain and set aside.
1 large onion, chopped
2 lbs peeled, diced butternut squash
2 tbsp canned diced green chilis (i threw in the whole darn can because what am i going to do with an extra tbsp of chilis?)
2 tsp cumin
dash of cayenne pepper
salt & pepper, to taste
1 cans black beans, drained and rinsed (recipe called for 2, i only used one can because that sounded excessive)
1/2 cup chopped cilantro (didn't have it, didn't miss it)
juice from 1 lime (i bought one of those fancy lime in a bottle things and squirted it out, no fresh juice around here)
1 package egg roll wrappers (i only had a pack of 15 and it worked out perfectly)
Bring a pot of water to a boil. Add the butternut squash and cook until tender, about 5-10 minutes. Drain and set aside.
Meanwhile, heat the oil in a skillet over medium heat. Add the onion and cook for about 10 minutes, until softened. Add the garlic, green chilies, cumin, cayenne, salt and pepper, and cook for a few more minutes. Add the black beans, cilantro and lime juice and stir to combine evenly. Remove from heat.
Place the butternut squash and the onion mixture in a large bowl and mash to combine. These will be best if the mixture is left a little bit chunky.
To assemble the egg rolls, place a wrapper on your surface with one corner pointing down (diamond position). Place a some of the squash mixture onto the wrapper, and use a pastry brush dipped in water to wet the edges of the wrapper. Fold the bottom corner up, then fold the outside corners in, and roll it all up.
Place the butternut squash and the onion mixture in a large bowl and mash to combine. These will be best if the mixture is left a little bit chunky.
To assemble the egg rolls, place a wrapper on your surface with one corner pointing down (diamond position). Place a some of the squash mixture onto the wrapper, and use a pastry brush dipped in water to wet the edges of the wrapper. Fold the bottom corner up, then fold the outside corners in, and roll it all up.
Place on a parchment-lined baking sheet. Put eggrolls on sheet. Bake for 20 minutes, turning halfway through. The recipe said something about water and cooking spray, i used none of that.
pretty tasty if you ask me and not a bad monday night dinner considering i now have leftovers for the rest of the week! good news.
1 comment:
MAY HAVE TO TRY THIS MYSELF. SOUNDED GREAT. YOUR CREATIVITY IN CREATING MEALS IS TO BE
CELEBRATED. IT'S GREAT "UN-WIND" TIME FROM A BUSY DAY.
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