21 Day Fix Butternut Squash Roll Ups

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.

INGREDIENTS

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

LASAGNA ROLLS

• 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

DIRECTIONS

1. Preheat the oven to 350 degrees.

2. 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.

3. Reserve 1/2 cup of the boiled squash water and then drain the rest. Add squash to your blender and blend until smooth.

4. Meanwhile, heat a skillet over medium heat and add olive oil, green onions and garlic. Saute until garlic becomes golden brown.

5. 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.

6. In a skillet over medium heat, add fresh spinach and cook until wilted.

7. Remove from heat and add in ricotta cheese, one egg and parmesan cheese.

8. Lay out the cooked lasagna and spread about 1/3 cup of the spinach mixture to each piece and then roll up.

9. In a 9×9 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).

10. Cover the rolls ups with mozzarella and then pop in the oven for 40 minutes.

11. Enjoy!

The container count for one roll up is 1 yellow, 1.5 green, 1 blue and .5 red.