Hi John, thank you for the lovely review. I’m glad they were a hit! Because of the dairy in the recipe, I wouldn’t recommend freezing. When they thaw, the texture could be a bit grainy and “unpleasant”. You could certainly try it, maybe freeze one and see how it turns out?

My wife and I loved this recipe. Definitely a keeper. (When the squash is available). The amount of filling could have made 12 roll-ups. I just put a small dollop on top of each one before baking. A perfect dish for me son’s girlfriend that is a vegetarian. We are wondering about freezing them.

Thank you so much, Kathy! I’m so happy they were a hit!

Thank you so much, Valerie! <3

So delicious and definitely will make it again and again!!

I made them for dinner following recipe and they were a big hit! My son even asked for the recipe. Will make again.

Hi Linda! I’ve tested it and it came out great!!! I thawed them out overnight in the fridge, then covered and baked until warmed all the way through (about 30 minutes). They were *almost* just as good as the day I made them!

Hi Linda! I actually put a few in the freezer to test this out last week!
I think if you made the rolls without the sauce and froze them, then made the sauce when you baked them, it would work.
You can freeze the squash too, so you can make the sauce later.
I froze some after baking and I’m assuming the sauce is going to break, but I’ll update you this week when I take them out to reheat 🙂