Either you like squash or you don’t. Most people aren’t ‘in-betweeners’ when it comes to squash. For some reason I am always surprised when people tell me they don’t like squash. To me it is like one of those delicacy seasonal fruits and veggies, such as peaches, that you really can only have during a certain time of year. And Fall seems to be the time for squash. Squash is so delicious and can be cooked in a lot of different ways. And doesn’t the name Butternut just sound delicious? I always grew up eating squash mashed with brown sugar, and so I just thought that is the way everyone ate it. I remember the first time I prepared squash after I was married, my husband looked at me like I was crazy. His family never added brown sugar to their squash. Straight up butter, salt and pepper. I have since determined that butternut squash is naturally sweet and so doesn’t really need any added sugar. But adding a little cinnamon and nutmeg to it, is like a little bit of heaven. This recipe combines the sweetness of the butternut squash, with the savory of cheese and kale to make a perfectly matched super power dinner.
Begin by cubing your butternut squash. You will need about 1 pound. Place in a pot of boiling water and boil until soft.
Rinse your baby kale, and then chop it up nice and fine. You will use about 6 cups of packed kale (pre-chopped)
Next combine your ingredients for the butternut squash sauce. I blended mine in a blender, but you can also use an immersion blender. Blend until nice and creamy.
Combine the ingredients for the cheesy filling in a bowl. You can use just ricotta, but I like to use cottage cheese and ricotta.
Layout your cooked lasagna noodles on a flat surface. A piece of wax paper or tin foil works well for clean up. Spread a layer of the cheesy-kale filling on each noodle.
Place a thin layer of the butternut sauce in a 9×13 baking dish. Roll up each lasagna noodle and place in the baking dish.
Pour the remaining sauce of the rolls.
Sprinkle with cheese and bake at 350 degrees for 30-40 minutes covered until cheese is melted and bubbly.
Yum. Serve this sweet and savory dish with a side of roasted veggies and sweet fruit for a delicious meal!
Butternut Squash and Kale Roll-ups
- 1 pound butternut squash
- 1 small onion
- 2 clove garlic
- 1/2 teaspoon nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 6 ounce lasagna noodles, dry
- 6 cup kale
- 8 ounce ricotta cheese, part skim milk
- 1 cup cottage cheese
- 1/2 cup Parmesan cheese, shredded
- 1 large egg
- 3/4 cup colby-jack cheese, shredded
- Preheat oven to 350 degrees F.
- Cook lasagna noodles according to package. You will need about 9 for this recipe.
- Peel and dice butternut squash. Chop onion; mince garlic.
- Add butternut squash to a large pot of boiling water, and cook until soft. Drain squash and set aside.
- Saute onions and garlic together until onions are translucent and soft. Combine with squash in a blender along with nutmeg, salt and pepper. Blend until smooth. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.
- Rinse and dry baby kale, and chop into small pieces. In a medium bowl, combine kale, ricotta, cottage cheese, Parmesan, egg, salt and pepper.
- On a piece of wax paper or tin foil, lay out lasagna noodles. Spread the cheese mixture evenly over noodle. Roll and place seam side down onto the baking dish. Repeat with remaining noodles.
- Pour remaining sauce over the roll-ups in the baking dish and top each one with your choice of shredded cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly.