Thursday, November 18, 2010

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




Butternut Squash Lasagna - adapted from Cooking Light
Printable Recipe
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

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

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.


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.

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12 comments:

Pam said...

These look great - I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!

Pam @ From Apples to Zucchini

Kris @ everywhereorange.com said...

the rolls are so cute!!! they look delicious!

Lauren said...

I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.

Megan said...

Yay! Another recipe to add to my to-make list. It's great that you can freeze this because my fiance doesn't like butternut squash. I can make the whole thing for myself and take it for lunches!

Nutmeg Nanny said...

So delicious! I'm loving this week long butternut squash event...so many tasty recipes!

We Are Not Martha said...

Awesome and delicious-looking idea! I love lasagna that's different from the typical and butternut squash is perfect!

Sues

Megan said...

I've never though of squash rolled up in lasagna noodles--love the idea!!

tobias kocht! said...

Delicious use of the squash. I love this lasagna rolls.

oneordinaryday said...

I like lasagna rolls too - so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I'd love to see you improve Martha's butternut mac and cheese!!

Fun and Fearless in Beantown said...

These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!

Shannon said...

what a fabulous idea for freezer meals! and these sound DELISH :)

Cara said...

I made these again a few weeks ago - I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm :)

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