I’m sorry,  but I’m at it again with butternut squash. I can’t help it, it’s so creamy, delicious and nutritious and it just screams fall to me! Not only that, it’s versatile and can be used in various dishes, just check out my archives for several different ways that I’ve used it in the past.

Sure, I’ve made your typical type lasagna using butternut squash but recently I realized that I never used it in a lasagna roll up.

I’m seriously considering this as my pasta side for Thanksgiving dinner this year, it’s that good!

 Now lets talk sauce, which is based on a recipe from Chef frank De Carlo, well it just elevates the dish and funny thing is, you don’t really need alot. If you look at my top photo you’ll see I just put a little on the bottom of my baking dish and then I spooned some on top of each roll up, it’s not heavy at all, it’s dreamy!

Infuse some sage into melted butter and shallots, deglaze with broth, whisk in a small amount of pureed squash, add a little bit of cream and some parmesan. This is definitely party worthy!

 Roasted and mashed butternut squash, chopped spinach, a mixture of  ricotta, parmesan and asiago with a slight hint of garlic and lemon zest fills the pasta noodles.

 The day I made this my whole family stopped over for one reason or another, I made a big salad to go along with it, and it was devoured in seconds!

Great as a stand alone meal right now, but certainly worthy for the upcoming holiday season. I see Thanksgiving side written all over this!

Lucky me, I was the recipient of all these beautiful squashes, so no doubt you will be seeing more squash recipes here in the future.

They were sent to me by a wonderful local company called Door to Door Organics, where you can have fresh organic and local produce, plus grocery items delivered right to your home. It’s funny because I had used them myself way before they ever even contacted me.

If you’re a regular reader of my blog you know how I love my veggies so this offer for me to try was a win win for me! I remember in the dead of winter last year how happy I was to see my order sitting outside my front door. What I love about the company is that there’s is no commitment, you could stop and start whenever you want.

So for all my readers who live in the Chicagoland area and want to give Door to Door Organics a try, here’s a ten dollar off coupon for you on your first order.

Now on to the recipe!

Butternut Squash Lasagna Roll Ups

 

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Ingredients

• 1 good sized butternut squash
• 2½ cups of cooked butternut squash for the entire recipe, 2 cups will be for filling mixture, ½ cup will be reserved for the sauce
• 1 cup, ricotta
• ¼ cup of frozen, chopped spinach, measured after it is drained well
• ½ cup of grated parmesan
• ⅓ cup of grated asiago
• 1 egg
• zest of 1 lemon
• 1 small garlic clove grated on a microplane
• salt and pepper to taste
• 8 or 9 cooked lasagna noodles
• FOR THE SAUCE
• ½ cup of reserved squash pulp, pureed smoother than the pulp for the filling
• 2 shallots, or ½ of a white onion, finely diced
• ½ stick, unsalted butter
• 1 small bunch of sage leaves
• ¾ cup of stock, I used chicken
• ¾ cup of cream
• ½ cup of grated parmesan
• salt and pepper to taste

Instructions

1. Prepare your squash ahead of time. Cut lengthwise, with skin still on, remove seeds and roast the squash, cut side down at 350 degrees until tender and a knife goes through with ease, close to an hour. Let it cool, then scoop out pulp.
2. FILLING MIXTURE
3. Mash 2 cups of the squash pulp into small chunks, making it easy for spreading.
4. Add in ricotta, egg, cheeses,grated garlic, zest, salt and pepper, mix together well, then fold in spinach until incorporated.
5. SAUCE
6. Make your sauce by sauteing shallots in the butter with the sage leaves until slightly golden, then deglaze with the broth and whisk in the ½ cup of the well pureed squash that was reserved until nice and smooth on low heat.
7. Whisk in the cream and add the grated parmesan cheese
8. Salt and pepper to taste. Set aside.
9. INSTRUCTIONS
10. Spread about 3 tablespoons of filling on each cooked lasagna noodle, then roll up and place them seam side down on a shallow baking dish that has some of the sauce spooned onto the bottom. Spoon sauce on top of each lasagna roll up, plus grate a little parmesan cheese on top of each.
11. Bake uncovered in a 350 degree oven for 15 to 20 minutes, sauce will be set and top will be slightly golden. There should be extra sauce for serving.
12. This whole recipe can easily be doubled.

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