Baked Southwestern Butternut Squash & Black Bean Egg Rolls with Cilantro Dipping Sauce

I knew I had to make these when I saw the basic recipe for this at Cara's Cravings. It made me immediately think of the Southwestern Eggrolls at Chili's- which I love, but rarely do we ever go there for me to get them.  I loved Cara's use of butternut squash (a very seasonal item) and black beans (one of our kitchen's staples).

And though I have eaten butternut squash before, I had never cooked with it before. Another first - I had never made anything using egg roll wrappers.

I adapted this to Hubby & I's taste - in other words, much spicier. :) I did this by adding chopped jalapeno, a whole can of diced green chilies instead of 2 tbsp and a lot more cumin and cayenne.
I created the dipping sauce by simply adding cilantro, lime and garlic to non-fat sour cream.

These turned out great! We really loved these - as did our friends that were over for dinner. These definitely taste like they should be really bad for you. They also taste like they have cheese in them - which they do not.

Southwestern Butternut Squash & Black Bean Egg Rolls with Cilantro Dipping Sauce

Egg Rolls:
1 tbsp olive oil
1 small onion, chopped
3 cloves of garlic, minced
1 1/2 lb peeled, diced butternut squash
1 small can diced green chilies
1 medium jalapeno, seeds & membrane removed
3 tsp cumin, divided
1 tsp cayenne pepper, divided
salt and pepper, to taste
1 can black beans, drained and rinsed
1 package egg roll wrappers

Sauce:
1/3 cup fresh cilantro, chopped
1 large lime, juiced
1 tsp garlic powder
1 (8 oz) container non-fat sour cream

Bring a pot of water to a boil. Add the butternut squash and cook until tender, about 5-10 minutes. Drain and set aside.

Meanwhile, heat the oil in a skillet over medium heat. Add the onion and cook for about 10 minutes, until softened. Add the garlic, jalapeno, green chilies, 2 tsp cumin, 1/4 tsp cayenne, salt and pepper, and cook for a few more minutes. Add the black beans and stir to combine evenly. Remove from heat.

Place the butternut squash and the black bean mixture in a large bowl and mash to combine.  Add remaining 3/4 tsp cayenne and 1 tsp cumin. Add additional salt and pepper to taste.
To assemble the egg rolls, place a wrapper on your surface with one corner pointing down (diamond position). Place some of the squash mixture onto the wrapper, and use your fingertips dipped in water to wet all of the edges of the wrapper. Fold the bottom corner up, then fold the outside corners in, and roll it all up.

Place on a parchment-lined surface. Continue until squash mixture is used up; I got 12 eggrolls out of this mixture.
Place a baking sheet in the oven while heating at 400 degrees. When the oven is pre-heated, remove from the pan and spray with non-stick cooking spray. Place the egg rolls on the sheet. Spray them well with non-stick spray. Bake for 20 minutes, turning halfway through.

For the Sauce:
Combine sour cream, cilantro, garlic and lime juice in a small bowl. Refrigerate for one hour.

Serve egg rolls warm with the cilantro dipping sauce and salsa.

Note: Extra egg rolls can be frozen and baked straight from the freezer.