Vegetarian Butternut Squash Sushi Rolls

The butternut is perhaps my favorite squash variety. This creamy squash works well when the sweet nature is played up but tastes equally as good when prepared in such a way that the sweetness is balanced by something savory.

For this sushi roll, the butternut squash is simmered in a vegetable broth salted with a bit of soy sauce so that the squash is fully flavored. To balance out the savory preparation, the roll is finished with a drizzle of honey and topped with small pieces of crystallized ginger.

Vegetarian Butternut Squash Sushi

Makes 6-8 sushi rolls, 36-48 pieces

1/2 very small butternut squash *A little goes a very long way!

2 1/2 cups vegetable stock, preferably homemade

1/4 cup soy sauce

1 garlic clove

cayenne pepper to taste

8 pieces of nori, 4in x 7in

4 cups prepared sushi rice

honey to taste

1 tsp crystallized ginger or more to taste

To prepare the butternut squash, peel and remove seeds. Cut squash into 3 1/2 in x  1/2 in logs. Place vegetable stock and garlic clove in a pot and bring to a rapid boil. Reduce to a simmer and add soy sauce. Place butternut squash pieces onto a wire basket or strainer and lower into liquid. Allow to simmer until butternut squash is soft, but not overly done, about 10 minutes.  Lift basket from liquid and sprinkle squash with cayenne pepper.  Set aside to cool completely on wire basket.

To assemble rolls, place a piece of nori horizontally, rough side up, on a bamboo rolling mat. Cover the bottom 2/3 of the nori with a thin even layer of prepared sushi rice, about 1/2 cup. Place 2 pieces of butternut squash in the center of the rice, making sure that the squash extends the entire length of the nori. It may be necessary to use additional pieces as fillers.

Roll according to the method for rolling thin sushi rolls.  Set roll aside, seam side down and repeat steps using all of the butternut squash. Once all rolls have been assembled, cut each into 6 pieces.  Place on a serving platter or individual serving plates and drizzle lightly with honey. Then top with a few pieces of crystallized ginger. Serve with soy sauce for dipping. If desired, serve with a side of Apple Cabbage Slaw.

Apple Cabbage Slaw

Makes about 4 servings

1 Granny Smith apple, peeled cored and cut into matchsitck sized pieces

1 cup thinly sliced green cabbage

1/4 cup finely shredded daikon

1/2 cup Sushi Rice Dressing

Toss all ingredients together in a non metal bowl and allow to marinate at least 10 minutes before serving.