Wild Blueberry Pumpkin Baskets
Ingredients
- 2 teaspoons (10 mL) butter, melted
- 4 sheets spring roll wrappers (5x5 in/12x12 cm)
- 1 cup (250 mL) diced pumpkin or butternut squash
- 2 teaspoons (10 mL) canola oil
- 1/2 cup (125 mL) apple juice
- 1 vanilla bean
- pinch ground cardamom
- pinch red pepper
- 1 1/4 cups (300 mL) frozen Wild Blueberries
- salt
- fresh lemon thyme
Preparation
Brush some of the butter into 4 muffin tins and the remaining butter over spring roll wrappers. Place one wrapper in each buttered muffin tin. Bake in 425°F (220°C) oven for about 5 minutes or until golden.
In skillet, heat oil over medium heat and cook pumpkin for 10 minutes, adding apple juice 2 tablespoons (25 mL) at a time.
Cut vanilla bean in half lengthwise and scrape out seeds. Add to pumpkin. Add cardamom and red pepper, stirring to combine. Add Wild Blueberries and salt to taste and cook, stirring until blueberries are cooked through. Divide mixture into baked spring roll wrappers. Garnish with lemon thyme before serving. Serves 4.
