Butternut Squash and Pumpkin Seed Rice Paper Rolls

Prepare the squash: Preheat the oven to 400 F. Place the butternut cubes on a baking sheet and rub them all over with oil;drizzle on another teaspoon if you need to. Arrange the cubes in a single layer and roast for 15 minutes. Remove from the oven, toss, and cook for 10 more minutes or until tender and slightly caramelized. Transfer the squash to a plate to cool. While the squash is cooking, prepare the noodles. There are usually directions on the package, but just in case;Boil a large pot of water. Once it is boiling turn off the heat, add the noodles and cook for 10 minutes, stirring occasionally. Drain in a colander and run cold water over them to prevent further cooking. Set aside until ready to use. To assemble: Fill a large pie plate or bowl with very warm water; tap water works just fine. Place two rice paper wrappers in the water at a time, completely submerged and let sit for about a minute, until they have softened. Handle each wrapper gently as you place it on your work surface. Place about 1/4 cup of rice noodles in the lower third of the wrapper, leaving about 1 1/2" of margin from the far edges on either side (you'll be folding those in). Place a layer of butternut squash above the noodles. Sprinkle with the cilantro and pumpkin seeds. If some of the seeds get stuck to your fingers, just dip them in the water. To roll, snugly fold the left and right sides of th wrapper over the filling. Lift the bottom of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam side down on a plate and cut in half when ready to serve. Mix the dipping sauce ingredients together and stir rigorously to dissolve the sugar. serve with the rolls.