Preheat oven to 400°F (200°C).

Peel, seed, and cube the butternut squash.

Drizzle the squash with olive oil and toss to coat.

Roast the squash in a single layer for about 30 minutes, until soft and slightly caramelized, turning halfway through.

Transfer the roasted squash to a plate to cool.

Cook the rice vermicelli according to package instructions.

Drain the vermicelli and rinse under cool water to stop cooking.

Set the cooked vermicelli aside to cool slightly.

Soften the rice wrappers according to package instructions.

Handle the rice wrappers gently as they are fragile.

Place about 1/4 cup of noodles in the lower third of a softened wrapper, leaving about 1.5 inches of space from the bottom and sides.

Place a layer of roasted butternut squash above the noodles.

Sprinkle with cilantro and pumpkin seeds.

Fold in the sides of the wrapper.

Roll firmly but gently from the bottom.

Place the assembled roll on a serving plate seam-side down.

Cut each roll in half when ready to serve.