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,  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.

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.

What I’m into now: Rice bowl

Recently, I’ve been eating a lot of rice bowls. This dish is nothing fancy, but it’s easy to make and tasty. Really it’s just a grain base with tons of veggies in it. You can also throw in tofu or beans for protein.

This dish is highly customizable so you don’t get bored, and it works well at the end of a food’s life span. And to keep things simple, I make all my food at the same time. I boil the water in one pot and cook the grains on one burner. Another burner is used to saute the kale. And my George Foreman grill is going for all the veggies I’m using. Those could be sautéed, too, but I like the deeper flavors when it’s grilled. You could also marinate any veggies (or tofu) you are using.

When everything was cooked I put it into a big bowl, where I put on a few dashes of soy sauce and mixed everything around. Or you could use oil and vinegar, dressing or anything else that would go with the combo you are making. I’ve made this a few times in the past few weeks, and love trying different flavors.

My combination was more Asian, but you could do Latin with black beans and hot sauce or Southern with barbeque and tofu.

What have you been eating and loving recently?