Butternut Squash Lasagna Rolls

The first time I had this meal was almost three years ago… You see, my friend Cara from Cara’s Cravings had offered to host a freezer meal get together at her house. I think that was the first time we ever met in person. Cara got all the groceries and a handful of us girls made the meals together. Then we took meals home with us to put in our freezers. It was a lot of fun!

Since that first time I was introduced to this recipe, I have thoroughly enjoyed it. I made a HUGE batch of these rolls prior to our kitchen renovation. It was portioned into two rolls per container and froze them. Then Hubby and I reheated in the microwave for a quick healthy, delicious lunch or dinner while we had no kitchen.

Hubby and I both enjoy the flavors in these rolls. How can you really go wrong with butternut squash, goat cheese, shallots, and bacon? Just look at how pretty those shallots are…

This recipe is awesome and I feel bad that it took me this long to post about the recipe. I always make it into rolls, but you could also make it into a layered lasagna. I just think the rolls are fun and cute!

One Year Ago: Cous Cous Salad with Butternut Squash and Cranberries
Two Years Ago: Chocolate Chip Cookie Pie

Print Save

Butternut Squash Lasagna

Ingredients:

For the Filling
10 cup (1/2-inch) cubed butternut squash (about 4 pounds)
1/4 cup chopped shallots
2 tablespoons chopped fresh sage
Cooking spray
1 tablespoon butter, melted
1/2 cup Greek yogurt
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Sauce
3 slices applewood smoked bacon, chopped
1/2 pound shallots, peeled and halved
6 garlic cloves, crushed
1/2 cup dry white wine
1 (14-ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Other
16 cooked lasagna noodles
3/4 cup crumbled goat cheese
1/4 cup chopped toasted pecans

Directions:

Prepare the Filling (this can be done a day in advance)
Preheat oven to 400°.

To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Stir in greek yogurt, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Prepare the sauce
To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.

Assemble the meal
Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.

Recipe adapted from Cooking Light


Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

    Pin It

11 Responses to “Caramelized Butternut Squash”

  1. #
    1
    Pam — November 15, 2010 at 12:52 pm

    I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!

  2. #
    2
    Lauren — November 15, 2010 at 1:01 pm

    I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.

  3. #
    3
    Boston Food Diary — November 15, 2010 at 3:45 pm

    YUM!!! I started my butternut squash kick this weekend- this looks amazing!

  4. #
    4
    Melissa — November 15, 2010 at 3:55 pm

    I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?

  5. #
    5
    Jen — November 15, 2010 at 3:57 pm

    Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.

  6. #
    6
    Julie — November 15, 2010 at 4:10 pm

    Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!

  7. #
    7
    Bianca @ Confessions of a Chocoholic — November 15, 2010 at 4:23 pm

    Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂

  8. #
    8
    Paula — November 15, 2010 at 5:41 pm

    what a great blog!
    here is so many inspirations,

    have a nice time,
    Paula

  9. #
    9
    Megan — November 16, 2010 at 12:49 am

    I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.

  10. #
    10
    theblogisthenewblack — November 16, 2010 at 2:46 am

    This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!

  11. #
    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:29 pm

    This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!

Leave a Comment