- 1 small delicata squash
- 3 scallions, white and some of the green parts, diced
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
- 4 ounces brown rice noodles
- 1 1/2 cups fresh baby spinach, shredded
- 4 rice paper rounds
- Preheat oven to 425˚ F.
- Cut the squash in half lengthwise. Scoop out the seeds, and place cut-side down on a cutting board. Slice each half into half-moon slices, 1/4-inch thick. Place on a sheet pan, then toss with diced scallions and soy sauce. Roast for 15 to 20 minutes until squash is tender and beginning to brown. Remove from oven, and toss with sesame oil and seeds; let cool.
- Meanwhile, bring a pot of water to a boil. Cook noodles according to package directions. Drain, rinse slightly, drain again, then combine with the spinach.
- Set up your rolling station so you have the squash mixture, spinach-rice noodle mixture and a large, shallow bowl of hot water within easy reach of your cutting board.
- Soak a rice paper round for 10-15 seconds, until pliable but not extremely soft. (Soaking time varies depending on water temperature.) Place the round on your cutting board. Arrange 1/2 cup of the cooked noodles and spinach mixture on the round, slightly off-center on the half closest to you. Top with 1/2 cup delicata squash. Fold the wrapper edges closest to you over the filling, tucking the edge under the filling. Fold the sides over and continue to roll away from you, like a burrito. Repeat with remaining ingredients. Slice in half to serve.