Sunday, November 6, 2011

BUTTERNUT SQUASH-FILLED LASAGNA ROLLS and NOVEMBER THANKFULNESS COUNTDOWN


 EVERY fall, the craving for squash (and fresh sage) returns. In the Beekman 1802 cookbook, the Butternut Squash-Filled Lasagna Rolls just about jumped off the page. Besides that, I had butternut squash sitting on the counter and fresh sage in the garden. The lasagna rolls are a wonderful side dish for one of my favorite fall recipes, Maple Pecan Crusted Chicken. 


I am thankful that I found this new cookbook....it truly makes our meal planning very easy. 


The lasagna rolls stood at attention for this photo (cuter this way), but they were laid on their side for the baking process.




Here they are with their "hair" before baking (Parmesan cheese).


Recipe for Butternut Squash-Filled Lasagna Rolls
Source: Dr. Brent Ridge and Josh Kilmer-Purcell, aka The Fabulous Beekman Boys

Serves 4
INGREDIENTS
2 pounds butternut squash
8 lasagna noodles
1⅓ cups grated Parmesan cheese
1 large egg
¼ cup natural (unblanched) almonds, finely ground
¼ cup panko bread crumbs
1 tablespoon Dijon mustard
2 teaspoons light brown sugar
1 teaspoon finely chopped fresh sage or ½ teaspoon dried
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup heavy cream

PREPARATION
1.    Preheat the oven to 400°F. Halve the squash crosswise, separating the narrow neck from the bulbous bottom. Cut both in half lengthwise; scoop out and discard the seeds. Place the squash on a rimmed baking sheet, cut side down, cover with foil, and bake for 45 minutes, or until the squash is tender. (Leave the oven on.) Scoop out the flesh of the squash and mash. Measure out 1½ cups and freeze the remainder for another use.
2.    Grease a 9-inch square baking dish. In a large pot of boiling salted water, cook the noodles according to package directions. Drain and run under cold water. In a medium bowl, stir together the squash puree, ⅔ cup of the Parmesan, the egg, almonds, panko, mustard, brown sugar, sage, salt, and pepper.
3.    Place the lasagna noodles on a work surface with the short ends facing you. Spread the squash mixture over each noodle. Roll the noodles up into compact bundles and place them, seam side down, in the baking dish. Pour the cream over the noodles and sprinkle the remaining ⅔ cup Parmesan over the top. Bake for 25 minutes, or until the cream is bubbling and the top of the dish is lightly browned.



Recipe for Maple-Pecan Chicken

INGREDIENTS

1/4 cup maple syrup
2 tablespoons mayonnaise
3/4 teaspoon salt
3/4 cup Progresso plain panko bread crumbs
1/2 cup finely chopped pecans
4 boneless skinless chicken breasts (pounded to 1/2 inch thickness)

PREPARATION
1.   Heat oven to 400 F. Mix maple syrup, mayonnaise and salt in shallow dish. In another shallow dish, mix bread crumbs and pecans.
2.   Dip chicken into syrup mixture, then into crumbs. Placed on greased baking sheet. Spray top of chicken with cooking spray.
3.   Bake 15-20 minutes, turning once, until the thickest part of chicken is 165 F and coating is golden brown.



*****I am thankful that it's less than three weeks until Thanksgiving and that my whole family will be joining us! I am VERY ready for turkey, stuffing, potatoes, cranberry sauce and PUMPKIN PIE. 

*****I am also thankful for the healthy maple tree on our front lawn that is beautiful in every season. This is my view from the powder room window today!


*****I am thankful for YOU!! And the time you time you take out of your busy schedule to visit ME! xxoo



With this post, I am joining Foodie Friday

Thank for stopping by!
If you leave me a comment, I'll know you were here and will be sure to visit you!


Debbie

Debbie@Mountain Breaths
Debbie@Mountain Breaths

THello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

13 comments:

  1. That's so much to be thankful for, Debbie! Sadly, we won't have our whole family this year since we have to share Lindsay and family with the in-laws and that side this year.

    These lasagna rolls not only look so cute standing up like that, but I am a huge fan of butternut squash and know I've love them.

    That sounds like a great cookbook!

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  2. That sounds like the perfect fall dinner...we like squash, pasta, chicken, pecans and maple syrup. I love the looks of the pasta standing on end, with the shaved Parmesan. You always have the nicest presentations...

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  3. What a great side dish..looks so festive too! The maple chicken REALLY sounds good..will be next on my list for chicken recipe!

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  4. They look wonderful! Great for a Ladies lunch with a salad.

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  5. I'm thankful that you shared the lasagna rolls. Butternut squash is one of my favorite vegetables and I love finding new ways to prepare it. ------Shannon

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  6. Delicious, Debbie! I got the book! Now I have to stop being lazy and make something :)

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  7. yum! what a great fall dish to make
    I have a lot of squash from the garden. very creative

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  8. How yummy and pretty! Hope you are having a great week!...hugs...Debbie

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  9. Your recipes are so perfect for this time of the year. I think the butternut rolls are calling my name. :-)

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  10. I love butternut squash and can't wait to try this recipe. I found you through Foodie Friday and am your newest follower!

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  11. The presentation of this recipe is fabulous. Can't wait to try it. I am a new follower. Hope you will visit my blog and follow me back.

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  12. What a beautiful and delicious dinner party! I've saved the recipes, but will have to call on you to decorate for me :)

    I've read and enjoyed and caught up on your great blog, thanks Debbie! Woof to Kiki......

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  13. What a fantastic recipe! Cute roll-ups and so nice filled with butternut squash. The chicken sounds just as delicious!

    You have such a lovely blog here! A joy stopping by for a visit with you!

    Kindly, Lorraine

    ReplyDelete

I'm so happy you decided to stop by my blog. Please leave a comment as I enjoy hearing from each and every one of you!

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