I will be honest, I had never tried butternut squash before I tried this recipe. I see so many fall recipes that include this squash, so I figured I needed to try it. I am typically not really a squash person, so I wasn't sure what I would think. But - wow - this recipe hit the spot for me.
This recipe is adapted from SkinnyTaste and I made it a bit more 21 Day Fix friendly.
BUTTERNUT SQUASH SAUCE (This would be great sauce for pasta too!)
- 1 butternut squash, peeled and cut into chunks
- 1 tbsp olive oil
- 1/4 cup of green onions, chopped
- 2 garlic cloves
- 2 tbsp parmesan cheese
- Salt and pepper to taste
- 6 gluten free lasagna noodles, cooked and patted dry
- 6 cups of fresh spinach
- 2 cups of ricotta cheese
- 1 egg
- 1/3 cup of parmesan cheese
- 1 cup of mozzarella cheese
- Salt and pepper
- Preheat the oven to 350 degrees.
- Bring a pot of water to a boil and add butternut squash. Boil for 10 minutes, or until you can easily stick a fork through the squash.
- Reserve 1/2 cup of the boiled squash water and then drain the rest. Add squash to your blender and blend until smooth.
- Meanwhile, heat a skillet over medium heat and add olive oil, green onions and garlic. Saute until garlic becomes golden brown.
- Add in pureed squash and parmesan cheese. Slowly stir in 1/4 cup of reserved squash water to make into a sauce. You can add a little more of the reserved water too if needed to create desired thickness. Set sauce aside.
- In a skillet over medium heat, add fresh spinach and cook until wilted.
- Remove from heat and add in ricotta cheese, one egg and parmesan cheese.
- Lay out the cooked lasagna and spread about 1/3 cup of the spinach mixture to each piece and then roll up.
- In a 9x9 greased baking dish, spread 1/2 cup of the butternut squash sauce to the bottom and then add all six roll ups. Cover each roll up with 1/4 cup of sauce. I found at the end, I had about 1 cup of the sauce left over (this will depend on the size of your squash and the amount of water you used).
- Cover the rolls ups with mozzarella and then pop in the oven for 40 minutes.
The container count for one roll up is 1 yellow, 1.5 green, 1 blue and .5 red.