Butternut Squash Lasagna Rollups
/Traditionally, our family makes the journey to Nantucket Island the day before Thanksgiving, arriving from all parts of the country. Besides the glass of wine they are handed when they walk through the door, they look forward to the “traditional” night before Thanksgiving dinner which includes Butternut Squash Lasagna Rollups with pumpkin sauce, an entree of either tenderloin, roasted chicken or Nantucket Bay scallops, and a FUN and fabulous salad, different each year. The one part of the dinner that never changes is the butternut squash lasagna rollups!
They are easy to make and great for preparing ahead of time, while your head is spinning with the hundreds of ingredients you hope you have for the BIG next day, Thanksgiving!
This crowd pleaser is comfort food at its very best. Think football season! I brought these to a Super Bowl party last year styled on a 32" long slender platter. What a hit! But the hit for me was to see the platter empty within a half hour of our arrival. I love that.
This serving platter is very special to me. I purchased it from a local artisan in Middlebury, VT while our son was attending Middlebury College. It conjures up wonderful memories. I try to buy a little something everywhere I travel. Serving pieces, like foods, can bring you back to a time and place that is part of this wonderful journey called life.
Ingredients
- 1 Box lasagna strips (I like Del Cecco!)
- 1 Package of cubed butternut squash
- 1 Jar Cucina Antica Tuscany pumpkin pasta sauce (Whole Foods)
- ¼ Cup chopped parsley or parsley flowers
- ¼ Cup grated parmesan (optional)
- 1 Small box baby spinach
- 1 Box MontChevre’ crumbled goat cheese
- S & P to taste
I love, love this sauce! I happened upon it a few years ago, and it has been my go-to since. When you're cooking for Thanksgiving, it's okay to short-cut with a delicious jar of quality sauce the night before!
- I box of long lasagna strips. I never use the precooked. I can’t really say why except that they just don’t seem right to me. And they are challenging to roll without breaking. If you want less pasta, you can use the shorter lasagna strips. You will just have adjust your filling amounts and make them smaller. Or just fold over in half like a loose ravioli.
- Cook pasta according to package directions. I like them on the al dente side as they are firmer to work with and hold up better when stuffed and rolled.
- Drain in cold water. Do not leave in strainer! Immediately remove each one, smoothing it out so it’s not wrinkled
- Lay each strip flat on a long piece of Aluminum foil.
- Cover each layer with foil before the next layer
- Begin by smearing each lasagna strip sparingly with Pumpkin Sauce
- Spoon small clumps of goat cheese, 2-3 tsps, crumbled or from a softened log, per strip. You will get the hang of it as you go along!
- Layer with baby spinach leaves washed and patted dry
- Spoon on mashed butternut squash, 3-4 tsps, per strip.
- Season with Salt and Pepper
- Sprinkle with grated parmesan cheese (optional)
- Gently roll up being careful to not let ingredients come out on sides. You will learn amounts only by doing this.
- Spread a thin layer of pumpkin sauce in bottom of 9X12 baking dish, enough to coat pan.
- Place roll ups in dish and top each roll up with the sauce.
- Cover and Bake at 300 degrees until heated through, about 30 minutes. Remove from oven, remove foil and let cool.
- Serve 1- 2 per dish with extra sauce if desired.
- Garnish with parsley, either chopped and sprinkled all over or dotted with a parsley flowers, as shown.
- Serve with Fresh grated Parmesan cheese. VOILA!
