Butternut squash stick dessert

Ingredients

• ½ lb butternut squash
• ¼-½ cup crème- I've used table crème and coconut crème, whipping cream can be used, too. The coconut crème was delicious and a great alternative for dairy-free or vegan cooking.
• Rice paper- I found this at Whole Foods Market

Instructions

1. Preheat oven to 375 degrees. Cut the butternut squash
2. and scoop out the seeds. Cut the squash into 1 in
3. pieces and steam the squash until tender. About 10
4. minutes. Mix the squash with crème. Start with ¼ cup
5. and add as needed, making sure it does not get too
6. loose. Heat the squash with the crème for another 2
7. minutes. Prepare the rice paper according to package
8. instructions. (Soak it in warm water for 5 seconds,
9. then use.) Scoop some of the squash onto the rice
10. paper and roll into a thin stick and place on a cookie
11. sheet. Repeat until all of the squash is used. Bake
12. squash sticks at 375 degrees for 15 minutes.