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Acorn Squash Egg Rolls

1 medium acorn squash
2 apples peeled, cored, and chopped (reserve the peels and cores for sauce)
1-2 T butter
1/4 c brown sugar
1/4 c cider
1/2 t cinnamon
3/4 cup black beans (or if preferred can add 2 links of sweet sausage, casing removed)
Egg roll wraps

Wash and dry the squash. Using a sharp knife cut the squash in half starting from the stem end.
Place the squash on a parchment lined baking pan, cut side down, roast for 45 minutes in a pre-heated oven to 350, or until the squash is fork tender.
Turn the squash right side up and allow the squash to cool, remove pulp and mash.
While squash is baking, sauté the apples in a small pan in melted butter, adding the brown sugar, and cinnamon.
Mix and allow the apples to soften.
Add the cider and allow the apples to cook until they are tender, and cider has been absorbed.
Remove from the pan and allow the apple mixture to cool completely.
If using meat – prepare the sausage by breaking into small pieces and browning over medium heat until cooked through.
Drain on a paper towel.  Cool.

Prepare sealing mixture for egg rolls:
Mix together 1 T cornstarch and 1 T cold water, or more water as needed.
Prepare egg rolls by placing  a wrap on a flat surface with the bottom point closest to you.
Spread 2 T squash onto the wrap, side to side, corner to corner, leaving 1” on both ends.
Add a spoonful of black beans (or sausage),  top with apple mixture. Moisten the edges of the wrap with sealer.  Do not allow the dough to get too wet.
Fold the top or bottom corner of the wrap to cover over the filling.
Bring the side corners in to meet and cover the wrap and seal the wrap.
Roll the wrap and seal the top corner. Using a paper towel dab the outside of the egg roll to be sure it is dry.
Repeat until all of the wrappers and filling have been used.

Prepare to bake:
Lightly brush or spray the basket of the air fryer with oil and a very small amount on the egg rolls. Place the basket in a single layer at 390 degrees for 6 minutes per side. Turn with tongs and place back in the air fryer for another 6 minutes.
If you don’t have an air fryer you may place the egg rolls on a cookie sheet that has been sprayed with oil and bake in an oven on 425 degrees for approximately 10 minutes or until browned and crispy. Spraying the egg rolls with cooking spray will help them brown more quickly.

Serve with a sweet sauce of your choice, a little duck sauce, cranberry sauce.
Yield: 6-8 egg rolls


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