1. Preheat oven 350°F.
2. Shred cubed butternut squash with a hand grater. Mix together in a medium-size bowl shredded butternut squash, fresh spinach, ricotta, mozzarella, Parmesan cheese, egg, olive oil, salt, and pepper. Hold aside.
3. Toast pumpkin seeds on a sheet pan in the oven and process in a food processor or hand chop until fine. Trim tops and bottom of the eggplant. With a sharp knife or mandolin, slice eggplant lengthwise 1/8" thick. In a shallow dish, combine pumpkin seeds, panko and regular bread crumbs together and season with salt and black pepper. Place flour in a shallow dish, beaten egg with almond milk in a shallow dish and the bread crumb mixture in a shallow dish – large enough for the eggplant slices. Dredge eggplant in three steps: first in flour, second in egg mixture, and third in bread crumb mixture. Be sure to evenly coat in all three steps. Heat olive oil in a large sauté pan. Lightly brown breaded eggplant in the pan on both sides and hold aside on a cooling rack. Place 2 tablespoons of filling at one end of each eggplant slice and top with 2 strips of roasted red pepper. Then roll the eggplant. Place on a sheet pan pre-lined with parchment paper and bake at 350°F for 20 minutes or until an internal temp of 155°F is reached.
4. Fill a medium pot with 1 inch of water and place a steamer basket in the pot on medium-high heat and bring to a boil. Place diced butternut squash in the basket for 4 minutes until al dente, cool and hold aside. Reduce apple cider and ginger in a small pot over medium-high heat until liquid is reduced by half. Sauté shallots in olive oil in a small saucepan, then add heavy cream, honey, and the apple cider reduction from the second step. Whisk in the cornstarch mixture until desired thickness. Finish sauce by mixing in plant-based butter, salt, pepper, and cooked squash.
5. Serve each rollatini with 2 tablespoons of sauce and garnish with fresh parsley or micro-greens.