Butternut Squash Lasagna Roll Ups


Time to use another section of my giant crookneck squash.

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I roasted about 2/3 of the neck and since I only needed 2 1/2 cups of pulp, it was still too much , so I will need to find another use for the couple of extra cups of pulp. Since even just the plain roasted pulp was delicious, that will not be a difficult thing to do.

I used the squash in place of butternut for these lasagna roll ups. The squash is the base for both the filling and the sauce.

They were delicious!

Butternut Squash Lasagna Roll Ups

Slightly adapted from Proud Italian Cook

1 butternut squash (or part of a crookneck squash), enough to get 2 1/2 cups of pulp (locally grown)

10 cooked lasagna noodles

FOR THE FILLING

2 cups of squash pulp

1 cup ricotta

¼ cup of cooked, chopped spinach, measured after it is drained well

½ cup of grated parmesan

⅓ cup of grated asiago

1 egg (locally raised)

1 small garlic clove grated on a microplane

Kosher salt and pepper to taste

FOR THE SAUCE

½ cup of reserved squash pulp, pureed smoother than the pulp for the filling

2 shallots, finely diced (I used 1 shallot and 2 very small onions from my garden)

½ stick, unsalted butter

1 small bunch of sage leaves (from the garden)

¾ cup of stock, I used vegetable

¾ cup of cream

½ cup of grated parmesan

Kosher salt and pepper to taste

Directions

Prepare the squash ahead of time (you can even do it the day before and refrigerate it until ready for use).  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.

FILLING MIXTURE

Mash 2 cups of the squash pulp into small chunks, making it easy for spreading.

Add in ricotta, egg, cheeses,grated garlic, zest, salt and pepper.

Mix together well, then fold in spinach until incorporated.

SAUCE

In a medium-sized skillet, saute the shallots in the butter with the sage leaves until slightly golden.

Remove the sage leaves, then add the broth and whisk in the ½ cup of the well pureed squash that was reserved until nice and smooth on low heat.

Whisk in the cream and add the grated parmesan cheese, salt and pepper to taste. Set aside.

ASSEMBLY & BAKING

Place a little sauce on the bottom of a shallow baking dish.

Spread about 3 tablespoons of filling on each cooked lasagna noodle.

Roll up and place them seam side down in the baking dish.

Spoon sauce on top of each lasagna roll up, plus grate a little parmesan cheese on top of each. Bake uncovered in a 350 degree oven for 15 to 20 minutes, sauce will be set and top will be slightly golden.

Serve topped with some sauce and enjoy!!

Serves 4-5.

Categories: Butternut Squash, Kosher, Main Dish, Pasta, Recipe, Spinach, Vegetarian | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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