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Butternut Squash Rollups Recipe

2

Nov

2018

Tori Wesszer

Butternut Squash Sage Lasagne Roll-Ups

Hi everyone! Tori here from Fraiche Nutrition with another fall inspired recipe! This is the perfect dish for those chilly evenings when all you want to do is curl up on the couch and indulge in some delicious comfort food and a big glass of wine.

These Butternut Squash Sage Lasagna Roll-Ups are packed with flavour and they’re totally vegan! Plus, they’re perfect for leftovers!

Let’s dig right in!

Jillian Harris Vegan Butternut Squash Rollups Jillian Harris Vegan Butternut Squash RollupsJillian Harris Vegan Butternut Squash Rollups

Butternut Squash Sage Lasagne Roll-Ups

Butternut Squash Sage Lasagne Roll-Ups

Ingredients

    Tofu Layer:
  • 1 package extra firm tofu
  • ¼ cup extra virgin olive oil
  • 1 cup finely diced yellow onion
  • 2 cloves garlic, crushed
  • 3 tablespoons nutritional yeast
  • 1 package frozen chopped spinach, well drained
  • 1 ½ teaspoons finely chopped fresh sage leaves
  • Salt and pepper to taste
  • 6 tablespoons cashew cream
  • Butternut Squash Sauce:
  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups diced yellow onion
  • 2 cloves garlic, crushed
  • 4 cups cubed (peeled) butternut squash
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • Lasagne:
  • 8 lasagne noodles, cooked
  • ¼ cup vegan parmesan plus extra for serving
  • 8 fresh sage leaves, for garnish

Instructions

  1. Place the tofu between two large plates and place a couple of heavy books (or something similar) on top of them to press the tofu to remove excess moisture. Let the tofu press for 2-4 hours in the fridge.
  2. Preheat the oven to 350F and brush a 9x13” baking dish with olive oil. Bring a large pot of salted water to a boil.
  3. To make the Tofu Layer: Crumble the tofu into small pieces. Heat the olive oil over medium heat in a large frying pan and add the onion. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook for another 1 minute. Add the tofu and continue to cook until the tofu is soft and slightly browned, 5-8 minutes more. Transfer the tofu mixture to a medium bowl and add the nutritional yeast, spinach, sage leaves and cashew cream and stir well to combine. Season to taste with salt and pepper and set it aside.
  4. To make the Butternut Squash Sauce: Heat the olive oil over medium heat in a large frying pan and add the onion. Cook until the onion is soft and translucent, 5-7 minutes. Add the garlic and cook for another 1 minute. Add the cubed squash and stock and bring to a simmer. Cover and cook until the squash is very soft, about 15-20 minutes. Transfer the mixture to a tall mixing bowl or a blender and, once slightly cooled, blend or puree with a blender or immersion blender until completely smooth. Season to taste with salt and pepper and set aside.
  5. To make the roll-ups, lay a lasagne noodle on a clean flat surface, spread about ¼-1/3 cup of tofu filling evenly on top of the noodle, and starting at the long end closest to you, tightly roll it up. Place it in the prepared baking dish seam-side down and repeat with the remaining noodles.
  6. Pour the Butternut Squash Sauce over the rollups, leaving the edges of the noodles exposed (for looks), sprinkle with the vegan parmesan and bake until the sauce bubbles, about 30 minutes. Lay one fresh sage leaf on top of each roll up and serve with extra vegan parmesan cheese.
https://jillianharris.com/butternut-squash-sage-lasagne-roll-ups/

Jillian Harris Vegan Butternut Squash Rollups

Enjoy!

xo

Tori

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  1. Rhonda Lenz says:

    Do you buy the cashew cream or make it?

  2. So excited to try this recipe for my daughters’ main course at Thanksgiving. They are both vegans and while I can make all our traditional sides vegan – I always struggle to find something special for them as a main course. I think they will both love this – as will the rest of the family! Hoping to make Thanksgiving 2019 a completely vegan one!

  3. Kathryn Richey says:

    Any recos for nut free and dairy free sub for cashew cream? Would love to make this for my little fam, my son is allergic to dairy and I am allergic to nuts!

  4. Kamila J says:

    For us meat eaters do you suggest we just replace the tofu with beef? Would you change, omit or add something else?

  5. Laura says:

    Wher can you buy cashew cream?? Help’

  6. Lindsay says:

    We have a cashew allergy in the family. If I can’t use cashew cream is there something to replace it with? Or just omit it?

  7. Randi Wickstrom says:

    What vegan Parm did you use?? Thx!

  8. Kendra says:

    Hi Jillian!
    My sister and I own a little online boutique based out of Edmonton. It’s called Hey Sis Boutique. We would love if you checked us out ? we love supporting local and admire you as a person and mama! We had a little dream of starting a business together and feel blessed that we can do this and be home with our little ones.
    Kendra

  9. Janice Miller says:

    Hi there. I’m not a vegetarian so I’m wondering which protein I might be able to substitute the tofu for?

    Thanks

  10. KAREN BELANGER says:

    I am not a vegan and don’t like tofu, what could I use instead. Love everything else – big squash fan.
    Thanks,
    Karen

  11. Leslie Pal says:

    I made this on the weekend and my non-vegan husband and 18 year old daughter loved it!! For those who don’t like tofu: you would never know it’s tofu. Tastes like ricotta in this recipe. It seems like a lot of sauce but pour it all on. It’s absolutely delicious! Thanks Tori!

  12. Koren says:

    This recipe is delicious! Thanks for sharing.

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