Go Back

Spinach & Goat cheese roll-ups with creamy butternut squash

Course: Main Course
Servings: 4 people



  • 1 tbsp olive oil
  • 2 onions Caramelized
  • 2 cups fresh spinach packed and washed
  • 100 g goat cheese

Creamy butternut squash sauce

  • 1 tbsp olive oil
  • 4 cups butternut squash in cubes
  • 3 gloves garlic minced
  • 1.5 cup vegetable broth
  • 0.5 cup heavy cream
  • Salt to taste
  • 1/2 cup mozzarella cheese grated



  • Caramelized onions: Heat the olive oil in a pan, put the sliced onions and let it cook slowly about 45 minutes until golden. Keep it on low heat. 
  • Add the spinach and cook for 3-4 minutes.  Then add the goat cheese. Stir until melted. Set aside.

Creamy butternut squash sauce

  • In a hot pan, pour a tablespoon of olive oil, sauté the garlic and add the butternut squash and then the broth. 
  • Cook for 30 minutes or until soft. Add the heavy cream.
  • With a hand mixer, purée the butternut squash. Add salt to taste. Set aside. 


  • Cook lasagna strips according to the instructions on the box. Al dente would be the best. 


  • Preheat the oven at 350C.
  • In an oven dish, spread a thick layer of the creamy butternut sauce.
  • Spread the spinach, onion, goat cheese filling onto the pasta strips and roll it. Repeat until done.
  • Place the rolls on the butternut squash sauce.
  • Add more butternut squash sauce on top.
  • Spread the cheese on top.
  • Bake in the oven for 20 minutes. Enjoy!