3 cups peeled, diced winter squash
2 cups mushrooms
2 Tbsp soy sauce
2 tsp Sriracha sauce (or use chili paste for more heat!)
1 Tbsp + 1 tsp light or dark brown sugar
4 Tbsp vegetable oil
2 Tbsp rice wine vinegar
1/2 tsp finely minced ginger
1/8 tsp crushed red pepper flakes, optional
1 head fresh lettuce
Optional: 1/4 cup chopped, roasted, and salted cashews, 1-2 small Persian cucumbers (cut in half moons), drizzle of toasted sesame oil or fresh lime juice
Preheat oven to 425 F.
Whisk together 2 tablespoons soy sauce, 2 teaspoons Sriracha sauce, 1 tablespoon brown sugar, and 1 tablespoon vegetable or canola oil in a small bowl.
Line a baking sheet with parchment paper (don't skip this step; the mixture gets sticky!). Place chopped winter squash and mushrooms on the baking pan and then pour the mixture over. Stir to mix the ingredients, and space out the veggies in a single layer.
Bake for 10 minutes, flip the veggies with a spatula, and then bake for another 10-15 minutes or until veggies are tender. Remove from the oven and season to taste with salt.
While veggies are roasting, make the dressing. Combine in a separate bowl: 2 tablespoons rice wine vinegar, 3 tablespoons vegetable oil, 1 teaspoon brown sugar, and 1/2 teaspoon finely minced ginger. Season to taste with salt. If desired add in crushed red pepper flakes. Stir dressing until combined.
Wash and thoroughly (but gently) dry the lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. Fill the lettuce cups with a generous spoonful of the veggies on top and then drizzle the dressing on generously.
If desired, garnish with crushed cashews and a thinly sliced cucumber. Season with additional salt and pepper if needed. If desired, add a tiny drizzle of sesame oil or lime juice over the wraps.
Can be served with rice if desired.
Recipe and image adapted from: https://www.chelseasmessyapron.com/vegetarian-lettuce-wraps