FANNY SLATER’S BUTTERNUT SQUASH WINTER ROLLS WITH POMEGRANATES&PUMPKIN FIG JAM 85 BUTTERNUT SQUASH WINTER ROLLS Makes 16 rolls Filling Ingredients: 2 small butternut squash (1 pound each), peeled, seeded and diced into ½ inch thick cubes 2 Tbsp olive oil 2 Tbsp maple syrup (or substitute maple agave) 1 tsp coarse salt (such as sea salt or kosher salt) ½ tsp coarse black pepper 1 Tbsp chopped fresh sage 16 rice paper wrappers 1 cup pomegranate seeds 1 3 cup roasted salted pumpkin seeds, dry toasted in a pan over medium low heat for 5 minutes 2 tart apples (such as Granny Smith or Pink Lady), cut into matchsticks 2 cups finely shredded green cabbage Pumpkin Fig Jam (recipe below) Preheat the oven to 425 degrees. Toss the butternut squash with the olive oil, maple syrup, salt, pepper and sage and evenly spread onto a baking sheet. Roast until the squash cubes are lightly golden and tender, about 20 minutes. While the squash is still warm, sprinkle with a pinch of salt. Set out an assembly line of ingredients starting with the rice paper wrappers, a rectangular platter of warm water and a damp, outspread dishcloth. Next, the butternut squash, pomegranate seeds, pumpkin seeds, apples and cabbage. Prepare a serving platter at the end for the finished rolls. Make the rolls: Submerge a rice paper wrapper into the warm water until it’s pliable, 5-10 seconds. Carefully transfer the wrapper to the damp towel. Equally layer the fillings across the lower third of the wrapper. Fold the sides over the filling (like a burrito) and continue to roll away from you until the edges are sealed. Transfer the wrapped winter roll to the serving platter and repeat until all of the rolls are complete. Serve immediately with the pumpkin fig jam or prepare up to one hour ahead. If you’re making the rolls ahead of time, layer each level with a damp paper towel so they don’t stick together. Top: Slater’s butternut squash winter rolls combine fall flavors with a classic Asian spring roll. Bottom: Slater appears on “The Rachael Ray Show” with Chefs Ray and Jacques Pépin. ¼ cup canned pumpkin 1 cup stemmed and halved dried Turkish figs (or substitute dried mission figs) Juice of 1 orange ½ tsp pure vanilla extract 2 Tbsp brown sugar 1 8 tsp ground cinnamon Pinch salt In a small saucepot, combine the canned pumpkin, figs, orange juice, vanilla, brown sugar, cinnamon, a pinch of salt and ¼ cup water over high heat. Bring the mixture to a boil and then reduce the heat to medium low. Simmer for 10 minutes. Using a handheld blender, or transferring the mixture to a food processor, puree the jam — adding additional hot water as necessary to thin out the sauce. It should reach the consistency of a smooth jam. www.wrightsvillebeachmagazine.com WBM PUMPKIN FIG JAM Makes 1 cup Fig jam Ingredients:
2014-11
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