Butternut Squash & Sage Fold-Overs
1 Butternut Squash
1 Head garlic
2 Shallots, Diced
1 Tablespoon Chopped, Fresh Sage
1/4 cup Flat Leaf Parsley, Chopped
1/4 Teaspoon Crushed Red Pepper
1 Teaspoon Sea Salt
1/2 Teaspoon Fresh Ground Black Pepper
1 1/2 cups Organic Safflower oil (or canola)
12 oz Bottle of Sweet Ginger Chili Sauce
Pre-heat Oven to 400°.
Halve the butternut squash and remove the seeds. Place the squash on a parchment paper lined cookie sheet, drizzle with 1 teaspoon of the safflower oil and season with a couple of pinches of salt and pepper. Cut off the bottom of the head of garlic and place flat side down on cookie sheet. Place the squash and garlic in the over for 1 hour.
Meanwhile, in a sauté pan, sauté the shallots in a teaspoon of safflower oil over medium heat for approx. 7-10 minutes or until translucent. Add the chopped sage, parsley and crushed red pepper to the pan and sauté an additional minute to create aromatics. Remove from heat, place in large mixing bowl, add the remaining salt and pepper and set aside.
Once the butternut squash and garlic are roasted, scoop out the squash and add it to the large mixing bowl of shallots and fresh herbs. Squeeze the garlic into the bowl and mash with a potato masher until well blended and not too clumpy.
Heat the remaining safflower oil in a frying pan on medium to medium-low heat.
While the oil heats, cut the egg roll wrappers in half and fill each half with a tablespoon of the squash filling and seal the edges using dabs of water and a fair amount of pressure.
Fry fold-overs for 1-2 minutes per side or until golden brown, Transfer to a cooling rack to cool.
Serve with Sweet Ginger Chili dipping sauce.