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