Ahhh spring. It’s so close I can almost feel it. Aside from our little 9″ snowfall last week, the temperature has been getting warmer (and when I say “warmer”, it’s been in the 30’s..) and I’m been ditching my winter coat for my lighter spring jacket. Spring is also so close I can almost taste it…artichokes, asparagus, lemon, peas… But this weekend when I thought about all of the winter vegetables I love (we’re talking squash here) I had a little moment of panic. I haven’t cooked enough squash yet! I had all these plans to make something wonderful with spaghetti squash and fully intended to make my favorite Cornbread Pudding Stuffed Acorn Squash but never got around to it. And though I am on the verge of turning orange from all of the butternut squash I have eaten, I’m still not sick of it. So I stocked up on squash, maybe one last time until the fall, and decided to make the most of it.
I had originally intended to make regular lasagna with the butternut squash but since Marc was working I was only going to be cooking for myself. I probably don’t need an entire lasagna (want? yes. need? no.), so I decided to make a meal that was solo-dining friendly. Enter: these cute little lasagna roll-ups. Aren’t they adorable?! They are pretty simple to make, too. While they are, like I said, good to make when you are serving only one or two people, these would also be perfect to serve to a crowd. The filling could easily be made ahead of time, and the roll-ups are pretty easy to assemble.
And then there’s the sauce. Mmm the sauce. When I originally set out to make these, I didn’t even think about what sauce I was going to pour over them. I ended up making a simple shallot-cream sauce, but instead of using cream I remembered a little tip from my mother-in-law and used low-fat evaporated milk to cut some calories. Worked like a charm. And if you like things extra “saucy” I would recommend doubling the sauce portion of the recipe…I definitely wish I had.
This recipe could also easily be made vegetarian, by simply omitting the bacon, and I think they would still be delicious!
Like this recipe? Then you’ll love these, too:
Butternut Squash Stuffed Shells with Brown Butter and Sage Sauce