What a mouth full this recipe is to say, but it’s an even better mouthful to eat! This recipe is so delicious and is kid approved! There’s not much my kids won’t try when it’s wrapped in an egg roll with a delicious sauce to dip it in on the side.
This is one of those recipes I threw together on a whim and it became a family favorite! The sweet butternut squash pairs well with the savory beef and smoky chili flavors in this recipe. The sauce is a variation of ranch (get my ranch seasoning blend here), but with chipotle purée added in.
The most time consuming part of this recipe is rolling the egg rolls. Once you get into a rhythm though, it goes quickly. Not to mention it’s a labor of love your family will be so pleased with!
Beef & Butternut Squash Egg Rolls
This kid approved recipe is a savory way to use up butternut squash! Fun and filling!
Ingredients
- 1 package of egg roll wrappers
- 1/2 cup of shredded cheese
- 1 pound of ground beef
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 teaspoons of onion powder
- 1 1/2 teaspoons of cumin
- 1 TBSP dried parsley
- 1 tsp dried oregano
- 5 cloves of garlic, minced
- 2 TBSP EVOO
- Oil for brushing egg rolls
- 1 butternut squash, diced into small cubes
- Salt & chili powder
- For the dip:
- 1/2 cup of Mayo
- 1/2 cup of yogurt
- 1 teaspoon chipotle purée
- 1 TBSP ranch seasoning (check above blog post for link to my ranch seasoning blend)
Instructions
1. Preheat oven to 400° F. Place diced squash on a baking sheet and sprinkle with chili powder and salt. Roast 20-25 minutes or until tender.
2. Warm a skillet to medium heat. Add EVOO and ground beef. Cook through, being sure to bread it into small crumbles. Add garlic. Remove from heat and add salt, pepper, cumin, and parsley.
3. Add cooked squash to the beef. Add cheese, mix thoroughly.
4. Get your egg roll wrappers and a small dish of water ready. Place your wrappers in front of you on a plate or cutting board with a corner at the top and bottom, centered over one another (diamond shape instead of square orientation). Use a spoon to add mixture in a line across the center of the egg roll (left to right). Do not go all the way to the sides.
5. Flip the bottom corner of the egg roll up over the mixture, tucking the filling in. Now fold in the sides. Wet the last corner (the top) with water. Roll the egg roll up until it is closed completely. Place on a baking sheet while you fill the wrappers.
6. Brush with oil (coconut oil, avocado oil, butter...your choice) and air fry at 400° F for 8-9 minutes. Alternatively you can fry in a skillet.
7. While the egg rolls are frying, make your dip by combining Mayo, yogurt, ranch, and chipotle purée. Enjoy!