-4 cups chopped butternut squash 
-2 cups chopped carrots
-1 chopped red onion
-1 cup sliced celery
-1 cup chopped red beets
-2 tablespoons melted coconut oil
-1 teaspoon salt + 1/4 teaspoon salt 
-1 tablespoon fresh diced garlic
-1/2 teaspoon dried basil
-1/4 teaspoon Italian seasoning
-1 tablespoon apple cider vinegar 

How To:
1.  Preheat oven to 400 degrees 
2.  In a large roasting pan (I use a large glass Pyrex) combine the chopped butternut, chopped carrots, chopped red onion, chopped celery, chopped red beets, 2 tablespoons melted coconut oil, 1 teaspoon salt, and fresh garlic.  Mix all the ingredients together and roast for 40 minutes.  You want the veggies to sort of caramelize - this provides a nice sweet flavor to the sauce.  
3.  Transfer all the veggies into a blender.  To the blender also add the additional 1/4 teaspoon salt, 1/2 teaspoon dried basil, 1/4 teaspoon Italian seasoning, and the apple cider vinegar.  Blend until smooth and everything is well incorporated.   
4.  Serve immediately or warm on the stove top.
Serves 6

Notes: 
*Leave sauce as vegetarian or add 1 pound of ground meat.   
*For the pasta I like to use spiralized zucchini or baked spaghetti squash.  My favorite brown rice pasta is Tinkyada.  

Ingredients: 

Spring Rolls 
-1 1/2 pounds green cabbage
-2 large carrots
-1 cup chopped green onions
-1/4 cup chopped basil
-1/4 cup chopped mint
-7 tablespoons coconut aminos
-1/2 to 1 teaspoon garlic granules (I prefer 1 teaspoon)
-1 tablespoon grated ginger
-Spring roll rice wrappers 

Sunbutter Honey Dipping Sauce 
-1/4 cup homemade sunflower seed butter
-1 tablespoon + 1 teaspoon raw local honey*
-2 tablespoons coconut aminos

How To: 
1.  For the sunbutter honey sauce, mix the ingredients together in a small bowl until everything is well incorporated.
2.  It's important to make the cabbage filling ahead of time.  This gives the cabbage time to wilt and soften.  So I recommend making it the day before (or 8 to 12 hours before). 
3.  For the cabbage filling: thinly slice the cabbage, thinly slice the carrots or use THIS tool for perfect thin noodle-like carrots, chop the green onions, mint, and basil, and add everything to a large bowl.  Add in the coconut aminos, garlic, and grated ginger.  
4.  Mix, mix, mix and let this mixture combine for the suggested time (keep in the fridge or room temperature).
5.  For the rice wrappers add some water to a shallow dish (I use a medium size pan).  I like to soak 3 wrappers at time (it goes faster this way).  When the wrappers are soft and pliable, fill with cabbage filling and fold as demonstrated in the pictures below.  Set aside.  They will firm up as they dry.  
Serves 4 and makes 18 - 20 spring rolls

Notes:
*Vegans I recommend using coconut nectar in place of the honey - this is probably the closest sub.  Maple syrup might also work.