Savory autumn squash rolls

Savory autumn squash rolls

Savory autumn squash rolls

When my CSA returned last week, I was so excited I roasted some of the veggies right after washing them!

One of the items was a small butternut squash. Because it was small, I roasted it whole, but if you are strong you can cut it in half, sprinkle on salt and pepper, olive oil and even a garlic as it’s roasting. Since it was whole when I roasted it, I cut it open and scraped out the filling. Left with a pile of bright orange mashed goodness, I decided to use it one of my favorite ways: I stuffed it in crescent rolls. The richness of the squash would go great with the buttery rolls, providing an easy-to-eat side dish.

Because I roasted the squash whole, it didn’t have seasonings, so I added them now, ┬ábefore stuffing the rolls. And I added a deep, rich smoked Gouda to up the creamy, rich depth of this dish. So simple yet such a perfect example of autumn in a nice hand-held size.

Squash rolls

Filling and rolling

Savory autumn squash rolls

Makes 8 rolls


  • I package refrigerated crescent rolls
  • 4 thick slices smoked Gouda
  • Roasted filling of one small butternut squash
  • 1 garlic clove, minced
  • 1 teaspoon spices (I used thyme because I had it on hand, but sage would be wonderful for this)
  • Salt and pepper to taste


  1. Preheat oven to 350┬░.
  2. Roll out rolls on a baking sheet. Spread each roll slightly so it’s stretched.
  3. Cut each cheese slice in half. Place each half toward the base of the roll.
  4. Stir together the butternut squash filling, garlic, spices, salt and pepper. Put one round tablespoon of filling on top of each cheese slice.
  5. Fold the rolls so the pointed end comes to the base and the base sides fold up, pinching all sides so they are closed.
  6. Bake for 12-15 minutes, until golden brown.