makes eight rolls
2 pounds butternut squash
1 tablespoon unsalted butter, browned
8 lasagna noodles
1⅓ cups grated Parmesan
1 large egg
¼ cup sliced almonds, finely chopped
¼ cup panko bread crumbs
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 teaspoon finely chopped fresh sage
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup organic heavy cream (you can also use half-and-half)
For the butternut squash:
1. Preheat oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil or a silpat. Set aside.
Peel the butternut squash and cut in half. Remove the seeds with a spoon. Cut the squash into 1" cubes.
2. Place the squash cubes into a shallow bowl. Add in the browned butter and toss to combine.
3. Spread the squash cubes onto the prepped baking sheet.
4. Roast in the oven for 30-45 minutes or until tender, flipping the cubes once or twice while cooking.
5. Remove from the oven and cool on a wire rack.
6. Once cooled, purée the squash in a food processor. (Alternately, you could use a potato masher or blender for this step.) Use immediately or refrigerate in an airtight container overnight.
For the lasagna rolls:
1. Bring a large pot of water to a boil. Add a generous dash of salt, then add the lasagna noodles and cook per the manufacturer's instructions. Once cooked, drain, and rinse the noodles with cold water. Place the noodles on a work surface and lightly pat dry.
2. In a large bowl, add together 2 cups of puréed butternut squash, 2/3 cup Parmesan, egg, chopped almonds, bread crumbs, Dijon mustard, brown sugar, sage, salt, and pepper. Stir to combine.
3. Place a portion of the squash filling onto each lasagna noodle. (This helps to ensure that you don't run out of filling at the end.) Use the back of a spoon or a spatula to spread the filling across the noodle, covering it completely.
4. Carefully roll each noodle into a bundle and place the rolls in an 11x13 glass baking dish.
5. Pour the heavy cream over top the lasagna rolls.
6. Sprinkle each roll with the remaining (2/3 cup) Parmesan. Add a dash of freshly-ground black pepper over top each roll.
7. Bake in the oven at 400 degrees for 25 minutes, or until the cream is bubbling and the rolls are lightly browned.