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