This past Saturday, chef Joanna Sooper of Turnip the Heat Cooking School did her last kids’ cooking demo of the season. Kids and adults alike marveled at the delicious combination of flavors in the Pickled Butternut Squash and Apple Salad Roll that she prepared. Check below for the recipe, and we hope Joanna will be joining us again next season!
Recipe:
To make pickles:
1 cup peeled and thinly sliced butternut squash
1 kaffir lime leaf or lime juice
1 1/2 teaspoons minced ginger
1/2 teaspoon white pepper
3/4 cup hot water
1 tablespoon salt
1/2 cup rice vinegar
Eight 8-inch round rice paper wrappers
1 head bibb lettuce
1/2 tart apple, peeled and cut into matchsticks
1/2 cup chopped peanuts, plus more for serving
1/4 cup mung bean sprouts
1/4 cup diced tofu
1 head bibb lettuce
1/4 cup mint leaves
1/4 cup cilantro leaves
Sriracha to taste
To make the pickled squash: place the butternut squash, lime leaf, pepper, salt and ginger in a large bowl. Boil water and pour over the butternut squash. Add the rice vinegar. Stir to combine. Let stand for 30 minutes.
To make the rolls: submerge one rice paper wrapper in a plate or sheet tray filled with hot water for about 30 seconds. Transfer the softened wrapper to a clean plate.
Add small amounts of the pickled squash, apples, peanuts, bean sprouts, tofu, scallions, mint, and cilantro to the center of the roll.
Fold over the sides of the wrapper. Then roll together like a burrito. Repeat with the remaining wrappers. Serve with a peanut dipping sauce.
