Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you’d want in a squash lasagna. It is covered in a creamy hubbard squash sauce before being baked until brown and bubbling. Try this stuffed hubbard squash recipe for another delicious autumn dinner.
Rich and delicious, these vegetarian squash lasagna rolls are topped with fried sage leaves for a little something special.
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Hubbard squash recipes are less common than recipes for butternut squash, but quite a few of them can be used interchangeably, even though they look nothing alike.
They are absolutely perfect for making a stuffed Hubbard squash recipe, but you can do so much more with them.
What does Hubbard squash look like?
The squash that I am most familiar with is a light, dusty blue. It almost looks blueish gray, but when you cut it open, it is a beautiful deep orange.
How to cook Hubbard squash
I prefer to roast the squash in the oven, because roasting brings out the natural sweetness. To do this, cut it in half with a sharp chef’s knife and scrape out the seeds. (save the seeds for roasting, they are delicious!)
The easiest way to do this is to cut the ends off and stand it up, then cut straight down the middle to cut in half. (The same method you would use to cut a peeled melon)
This is a good task to do ahead of time, as it allows you to carry on with the rest of it the next day without waiting for the squash to cool enough to handle.
How to make squash lasagna rolls
This recipe is actually quite easy, but it does take a bit of time. I like to break it up into smaller tasks (like roasting the squash the day before) to make it more manageable, but if you have another set of hands to pitch in, that would be helpful!
After the squash has been roasted, use a large spoon to scoop out the flesh and set it aside to cool. It should be very soft, no need to puree, but if it isn’t mash it a bit with a potato masher.
Make the filling for the lasagna rolls and the sauce. Spread the filling on the noodles, leaving a bit of room at the end.
When you have all of your rolls made, carefully place them, seam side down, into a baking dish with a bit of sauce ladled into the bottom.
Be careful not to overfill the rolls, and to be gentle when rolling. Try not to use too much pressure when rolling the noodles, because it will come out the sides.
You can see there is a good amount of filling, but it isn’t overstuffed. The filling will stay inside when it’s baked, which is what we want!
Then cover the lasagna rolls with the rest of the sauce and a sprinkle of Parmesan cheese and bake until golden and bubbling.
Fried sage leaves
For a special touch, I top this vegetarian lasagna with crispy fried sage leaves. They are super simple to make and taste amazing.
- Pinch off leaves from one bunch of sage. Heat 1/4 cup olive oil in a small skillet over medium-high heat until hot.
- Fry a handful of sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with kosher salt while warm.
- Sage leaves can also be used as a garnish for soups, like this bisque.
Perfect for weekends, family gatherings or holidays, these Hubbard squash lasagna roll ups are a delicious dinner that everyone will love.
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For the lasagna rolls
- 2 cups roasted hubbard squash flesh (from 1 small squash)
- 10 lasagna noodles, cooked and lightly oiled
- 5 ounces baby spinach, cooked and squeezed dry
- 1 1/2 cups whole milk ricotta cheese
- 1 egg
- 1 1/2 tsps. olive oil
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tsp. fresh sage, finely chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup Parmesan cheese, grated
For the sauce
- 4 tbsp unsalted butter
- 2 tbsp. all-purpose flour
- 1 clove garlic, minced
- 1/2 cup whole milk (or half and half)
- 3/4 cup vegetable stock
- 1/2 cup roasted Hubbard squash
- 1/2 tsp. nutmeg
- 1/4 cup Parmesan cheese, grated + 1/4 cup for sprinkling on top
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Preheat oven to 350°F/177°C/Gas Mark 4
- Place squash on parchment lined sheet pan, cut side down (inside), and roast in oven for 40 minutes, or until cooked through. Set aside to cool.
- Scrape flesh from squash, portioning out 2 cups for filling and 1/2 cup for sauce. Reserve the rest for another use.
Make the hubbard squash cream sauce
- In a medium sauce pot, melt butter over medium heat.
- Add garlic and cook for 2 - 3 minutes until fragrant, but do not allow to brown.
- Add flour and whisk to combine. Cook for 1 minute.
- Add vegetable stock and whisk to combine, then add milk and whisk thoroughly.
- Stir in Hubbard squash, nutmeg, salt and pepper. Whisk until fairly smooth.
- Remove from heat and whisk in 1/4 cup of Parmesan cheese, reserving the other 1/4 cup for the top of our lasagna rolls.
- Ladle 1/2 cup of sauce in the bottom of a baking dish and set aside.
Make lasagna rolls
- Heat olive oil in small pan and sauté shallots and garlic until softened and fragrant, about 6 minutes. Remove from heat and set aside.
- Combine hubbard squash flesh, baby spinach, ricotta cheese, egg, garlic, shallots, sage, salt, pepper and Parmesan cheese in medium bowl. Stir to combine thoroughly.
- Place roughly 1/4 cup - 1/3 cup of filling on lasagna noodles and carefully roll up. Place seam side down in baking dish. Repeat with remaining noodles.
- Cover noodles with remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
- Bake, uncovered, for 20 - 25 minutes, until bubbling and lightly browned.
To make fried sage leaves for garnish
Fry leaves in 1/4 cup olive oil over medium heat for a few seconds, then remove with a fork to paper towels to drain. Sprinkle with kosher salt while warm.
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Serving Size:1 roll
Amount Per Serving: Calories: 328Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 1181mgCarbohydrates: 29gFiber: 2gSugar: 3gProtein: 15g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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