Savory Squash Rolls Recipe

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Bread    Chile Peppers    Delicata Squash    Squash & Zucchini Appetizers   

 

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Savory Squash Rolls are a delicious way to use Delicata Squash.  As I really like Delicata Squash, it is my favorite squash.  I am always looking for new ways to use them.  The best part about making this savory roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen long before you want to serve them.  Such simple ingredients and such incredible taste!  These rolls could also be used as an appetizer.

 

Savory Squash Rolls

 

Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.

More great Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipes for all your bread making.

 

 

Savory Squash Rolls Recipe:

Savory Squash Rolls Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 20 rolls

Ingredients:

Authentic French Bread*
3 tablespoons butter
2 cups finely chopped Delicata Squash**
1 jalapeno Chile Pepper, finely diced (optional)
3 cloves garlic, finely-chopped, or Roasted Garlic (1 large whole head of garlic)
Oregano, rosemary, and tarragon to taste
Salt and pepper to taste
1 cup grated parmesan cheese

* You can use this French Bread recipe or use your favorite bread recipe.

Cut up Delicata Squash** Delicata Squash is also known as Peanut squash and Bohemian squash.  This is one of the tastier winter squashes, with creamy pulp that tastes a bit like corn and sweet potatoes.  Size may range from 5 to 10 inches in length.  The squash can be baked or steamed.  The thin skin is also edible.

Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots.  Tender skin indicates immaturity or poor quality as the hard skin protects the flesh and allows it to store longer than summer squash.  Store Delicata Squash in a cool, preferably dark, well-ventilated area for up to one month.  

 

Instructions:

Prepare your favorite bread recipe, but do not bake yet.  

If using roasted garlic, prepare it and set aside.

Butter two (2) 9x13x2-inch baking pans; set aside.

To prepare the filling:  In a large frying pan over medium-low heat, saute the Delicata Squash pieces with the chile pepper, garlic, oregano, rosemary, tarragon, salt, and pepper until the squash is tender.  Remove from heat and let cool.  

After the mixture has cooled, slightly crush or mash the mixture with your wood spoon.  Do not thoroughly mash the mixture, but leave slightly lumpy.

Saute cut up Delicata Squash

After your have made the bread dough and it has rested, roll and stretch the dough into approximately a 24 x 10-inch rectangle.  In other words, a large rectangle.  Depending on your counter space, you may need to divide the dough in half and roll each 1/2 at a time.

Using a spatula, spread the cooled Delicata Squash Mixture over the top of the rolled dough.

Starting with long edge, roll up dough; pinch seams to seal.  NOTE: Rolling the log too tightly will result in rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1-inch section.  Use a sharp knife (I like to use a serrated knife and saw very gently).

Place cut side up in prepared baking pan.  The unbaked rolls should not touch each other before rising and baking.  Do not pack the unbaked rolls together.

Squash Roll

Savory Squash Rolls ready to bake

Cover the pan with plastic wrap and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).  I sometimes let my rolls rise in the refrigerator overnight, and then remove them in the morning and let rise.

Preheat oven to 325 degrees F.

Bake 15 minutes; remove from oven and sprinkle the grated parmesan cheese over the tops of the rolls.  Return to the oven and bake an additional 10 to 15 minutes or until the tops are a light golden brown.  Remove from oven.  These rolls are best served warm.

Yields approximately 20 (depending on the size you make them).

 

Refrigerating or Freezing Unbaked Cinnamon-Type Rolls:

At this point, the rolls can be covered with plastic wrap and refrigerated overnight (I have actually made them two days in advance) or frozen for 1 month.  Before baking, allow rolls to thaw completely and rise in a warm place if frozen.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature.  They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  NOTE:  If you rolls are not rising enough after being refrigerated, your yeast may need to be tested.  To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

 

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