INGREDIENTS

1 1/2 lbs.  Pumpkins (can substitute butternut or acorn squash) 
1/3 cup Dried Apricot  
1/3 cup Sweet Onion , quartered 
1 Tbsp. Unsalted Butter  
2 oz. (¼ cup) Maple Syrup  
 Salt and Pepper to taste  
2 cups Cooked and Shredded Ducks  
1/2 cup Toasted Pecans , chopped 
1 1/2 tsp. Minced Fresh Sage  
1 1/2 tsp. Fresh Thyme  
1/2 tsp. Minced Fresh Oregano  
1 tsp.  Salt  
1/2 tsp. Black Pepper  
12 Mission® 8" Heat Pressed Flour Tortillas (10410)  
1  Egg , beaten (for egg wash) 
1 batch Spicy Pomegranate Sauce  (see Related Recipe) 

DIRECTIONS

1.) Cut the pumpkin in half and remove the seeds. Put the apricots and the onion into the halves of the pumpkin. Top with the butter and maple syrup. Season with salt and pepper, cover with foil and bake at 350º F for one hour or until pumpkin flesh is tender. Remove from oven and let cool.

2.) Remove the apricots and onions from the pumpkin and dice into ¼" pieces. Scoop the flesh out of the pumpkin shell, dice and reserve.

3.) In a bowl, combine the diced apricots and onions with 7 oz. (1 cup) of the diced pumpkin. Add the shredded duck, pecans and herbs. Season with salt and pepper and mix well.

4.) Cut the Mission® 8" flour tortillas into 5" squares, discarding the remains. Place 1½ oz. of the filling along one edge of each tortilla square and tightly roll, open-ended. Seal the edge with egg wash.

5.) When ready to serve, fry the spring rolls in 360º F oil for 1½ minutes or until golden brown. Serve plated with the Spicy Pomegranate Sauce.

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