Squash & Asparagus Autumn Rolls With Maple Peanut Sauce

These Squash & Asparagus Autumn Rolls with Maple Peanut Sauce are naturally gluten free, vegan, and the perfect appetizer for your holiday table!

1 delicata, halved and sliced into 1/4” slices
8 stalks of asparagus, halved
1 tablespoon extra virgin olive oil
sprinkle of salt and pepper
1 1/2 cup cooked quinoa
handful of baby spinach
8 brown rice spring roll wrappers
sesame seeds
optional: roasted squash seeds, sesame seeds

For the maple peanut sauce:
4 tablespoons PB2 (powdered peanut butter) or natural peanut butter
3-4 tablespoons water
2 tablespoons shoyu or tamari (or soy sauce)
1-2 teaspoon maple syrup
1 teaspoon chili garlic sauce (or sriracha)

View the full recipe at pumpkin & peanut butter →