Roasted Squash Samosa

Directions

1. Place the squash on a parchment lined sheet tray, poke several holes in the squash with a knife, and place in a 400 degree oven until completely tender, around one hour.
2. While the squash begins to roast, cut the carrots into a small dice, toss with 1 Tbsp of the Gremolata oil, season with salt and pepper and roast with the squash until the carrot is tender and golden brown, about 15 minutes.
3. Heat the other tablespoon of Gremolata oil in a large sauté, pan, add the onion, and cook on medium heat until translucent. Turn down the heat of the pan to low and add the peas, spices, and Sicilian Lemon Balsamic
4. When the squash and carrots are finished, add the carrots to the pan, and scrape the flesh of the squash into the pan, mix to combine.
5. Cut the egg roll wrappers into large circles and then cut those circles in half. Fold the cut sides unto each other sealing with a little water and fill the cones with the squash filling. Seal the bottoms of the wrappers and fry at 350 degrees until golden brown.