When thinking of antioxidant, most automatically think of leafy greens. We forget that winter squash such as butternut also carries loads of antioxidant, vitamin C, anti-inflamatory, omega-3s, blood sugar regulation, prevention of type 2 diabetes, etc. So next time you’re at the grocery store, give the kale a break and bring home a squash. Below is a vegetarian friendly recipe using butternut squash. Enjoy! 2 tablespoons of olive oil 9 oz butternut squash (peel and cut into 1/2 inch cubes) 1 small onion, finely chopped 1 tsp grated fresh ginger 2 tbsp chopped cilantro 1 tbsp sriracha (optional – omit if you don’t want the rolls to be spicy) 4 tbsp chopped roasted peanuts 2 tbsp hoisin sauce (plus more for serving) salt and pepper spring roll wrappers, defrosted (can be found at Asian markets, frozen aisle) 1 egg, beaten frying oil sweet chili sauce (for dipping, optional) 1. Heat olive oil in saute pan, add onion and squash cubes. Saute until they become soft. Alternatively, you can drizzle olive oil over the squash and onion, …