Zucchini Rollatini with Roasted Butternut Squash Cream Sauce

Butternut Squash Cream Sauce

1 but­ter­nut squash

2 tbsp. but­ter

2 shal­lots, chopped

salt and pep­per to taste

1 cup heavy cream

1/2 cup grated parme­san cheese

1/4 tsp. nut­meg

1/8 tsp. all­spice

1/2 cup apple juice

Preheat oven to 400º F. Cut Butternut Squash in half length­wise and remove seeds.

Place on a greased cookie sheet cut side down and roast for  35 – 45 min depend­ing on the size of your squash. Once squash has cooked, let cool for 10 min.

While Squash is cool­ing, Preheat a large saucepan with but­ter. Add shal­lots, salt& pep­per and sauté for 7 min­utes until shal­lots are translu­cent. Once squash has cooled, pureé in a blender with cream. Add the squash & cream mix­ture to shal­lots along with apple juice, all­spice, nut­meg and Parmesan cheese. Bring to a boil then reduce heat to low, sim­mer­ing for 10 min­utes. Makes roughly 3 cups of sauce, depend­ing on the size of your squash.

Zucchini Rollatini

2 medium zuc­chini cut into 1/8 – 1/4″ slices, pat­ted dry

1/2 cup flour

2 eggs, beaten

1 1/2 cup panko bread­crumbs

1/2 cup grated Parmesan cheese

1 tsp. kosher salt

1/2 tsp. fresh cracked black pepper

2 cups moz­zarella cheese

1 cup ricotta

chopped basil

a pinch of chopped fresh oregano

a pinch of chopped fresh rose­mary

a pinch of salt & pepper

3 cups Butternut Squash Cream Sauce (recipe above)

1/4 cup shred­ded fresh Parmesan cheese

chopped parsley

Preheat oven to 350º F.

Using 3 bowls, set up a dredge sta­tion with flour in first bowl, eggs in 2nd bowl and the remain­ing dredge ingre­di­ents in third bowl. Coat zuc­chini slices one at a time in flour, egg then bread­crumb mix­ture. Place breaded zuc­chini slices on a greased cookie sheet (most likely you’ll need two sheets).

Bake slices for 30 min flip­ping once halfway through. Let cool for 10 min once done cook­ing. While Zucchini is cool­ing, mix cheeses, herbs, salt and pepper.

Spread 1 cup of sauce on the bot­tom of a greased 8 x 8 ” glass bak­ing dish. Once zuc­chini is cooled, form a ball out of the cheese mix­ture (about 1/3 cup) and place at the end of a zuc­chini strip. Roll zuc­chini, enclos­ing the cheese mix­ture and place into bak­ing dish. repeat for the rest of the zuc­chini strips and cheese.

Spread another cup of sauce over the top of the zuc­chini rolls and top with shred­ded Parmesan cheese.

Place back into oven and bake for 30 min­utes until cheese on top is melted.

Serve over penne pasta with remain­ing sauce and gar­nish with parsley.