Best 3 Butternut Squash Rolls Recipes

Butternut squash rolls are a delicious and nutritious bread that can be enjoyed by people of all ages. They are perfect for a quick and easy snack or as a side dish with a meal. Butternut squash is a rich source of vitamins, minerals, and antioxidants, making these rolls a healthy choice for your family. They are also easy to make and only require a few simple ingredients. With a little planning, you can have freshly baked butternut squash rolls in no time.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH ROLLS

Butternut Squash Rolls image

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked butternut squash
5 to 5-1/2 cups all-purpose flour, divided

Steps:

In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERNUT SQUASH LASAGNA ROLLS

Butternut Squash Lasagna Rolls image

Provided by Gina Homolka

Categories Low Carb Low Fat Kid-Friendly Low Cal Dinner Butternut Squash Healthy Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 9, Serving size 1 lasagna roll

Number Of Ingredients 16

Ingredients

Butternut Squash
1 pound peeled butternut squash, diced
kosher salt
Lasagna Rolls
1 teaspoon olive oil
1/4 cup minced shallots
2 cloves garlic, minced
2 1/2 tablespoons fresh grated parmesan cheese
10 ounces frozen chopped spinach, cooked according to package directions, cooled, and squeezed dry
1 3/4 cups (15 ounces) fat-free ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1/2 teaspoon kosher salt
Freshly cracked black pepper
9 lasagna noodles, wheat or gluten-free, cooked
9 tablespoons shredded part skim mozzarella cheese (about 3 ounces)

Steps:

Preheat the oven to 350°F.
For the butternut squash
Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.
For the lasanga rolls
In a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.
Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 ¿13-inch baking dish.
Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.
Bake until the inside is heated through and the cheese is melted, about 40 minutes.

BUTTERNUT SQUASH DINNER ROLLS

Butternut Squash Dinner Rolls image

These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! -Ula Kessler, Liberty Center, Ohio

Provided by Taste of Home

Time 45m

Yield 5 dozen.

Number Of Ingredients 10

Ingredients

2 tablespoons plus 1 teaspoon active dry yeast
3/4 teaspoon plus 1 cup sugar, divided
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/4 cup butter, softened
2 cups mashed cooked butternut squash
2 teaspoons salt
1/4 cup toasted wheat germ
10 to 11-1/2 cups all-purpose flour
Additional butter

Steps:

In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls. , Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.

Nutrition Facts : Calories 107 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

Tips for Making Butternut Squash Rolls:

Choosing the Right Butternut Squash: Select a medium-sized butternut squash that is firm and has a deep orange color. Avoid squashes with blemishes or soft spots.
Roasting the Butternut Squash: Roasting the butternut squash brings out its natural sweetness and enhances its flavor. Make sure to roast the squash until it is tender and easily pierced with a fork.
Mashing the Butternut Squash: Use a potato masher or a fork to mash the roasted butternut squash until it is smooth and creamy. For a finer texture, you can also use a food processor.
Activating the Yeast: To ensure that the rolls rise properly, it is important to activate the yeast before adding it to the dough. Follow the instructions on the yeast packet for the specific method of activation.
Kneading the Dough: Kneading the dough helps to develop the gluten, which gives the rolls their structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Rising the Dough: Allow the dough to rise in a warm place until it has doubled in size. This usually takes about 1-2 hours.
Shaping the Rolls: Divide the dough into equal portions and shape them into rolls. You can use your hands or a rolling pin to shape the rolls.
Baking the Rolls: Bake the rolls in a preheated oven until they are golden brown and cooked through. The baking time may vary depending on the size of the rolls.

Conclusion:

Butternut squash rolls are a delicious and nutritious way to enjoy the flavors of fall. With their soft and fluffy texture, sweet butternut squash flavor, and hint of spices, these rolls are sure to be a hit at your next gathering. Whether you serve them as a side dish or as a snack, these rolls are sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible butternut squash rolls!