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, 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.
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
- 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.
It’s no secret I love anything spicy or with crescent rolls. The rolls are great because they are a carb and made to be rolled up, slightly sweet and flaky. They work with sweet or savory things (shortcut cinnamon rolls, dessert croissants and apple and cheese rolls), are all easy to prepare and fun to eat. I am not the only one loving wrapping crescent rolls around things as Buzzfeed made a list.
Vegetarian Buffalo chicken bites in a crescent roll
I don’t eat processed fake vegetarian meats much, but when I want to make a mock something with meat, they work well. This time, it was Buffalo chicken bites. I really thought the sweetness and flakiness of the rolls would work well and contain all the ingredients, and I was right! The rolls held everything in, 3-4 rolls (about half the amount in a container) was the good as a dish for one with a nice salad or fruit on the side, and the roll really soaked up the hot sauce well. Hands-on time is only about 20 minutes and they are just so darn tasty.
And here is a little how to roll and close the bites before you begin:
Combine the ingredients
Fill the roll with 1 heaping tablespoon of filling
Carefully fold over and pinch the edges together
Buffalo chicken bites
Makes 2 servings
- 1 package refrigerated crescent rolls
- 3 ounces frozen or refrigerated vegetarian chicken strips, thawed and chopped into bite-size pieces
- 3 ounces shredded cheddar cheese
- 2 ounces crumbled blue cheese
- 1 small onion, diced
- 1 carrot, shredded
- 2-3 ounces Buffalo or hot sauce, depending on how hot you want the bites
- Heat over to 350.
- Mix all the ingredients together except the rolls.
- Unroll the crescent rolls. Put 1 heaping tablespoon of filling in the center of the roll. Fold the long corner over, fold the other two sides up, like an envelope. Pinch all the sides to close.
- Bake 15 minutes. Check to see if the rolls are done, they might need five minutes longer. When a nice golden brown, take out of the oven and let cool for a few minutes. Be careful, because steam may be inside the rolls when you take the first bite. I cut them open ever so slightly to let steam escape.