Cheese lovers will melt for this alfredo rollatini which replaces the noodle with seasonal butternut squash.
4 to 6
1 large butternut squash, peeled and thinly sliced with a mandoline
1/4 cup butter
1/4 cup all-purpose flour
3 cups heavy cream
2 cups grated Parmesan cheese, divided
1 teaspoon grated nutmeg
1 cup ricotta cheese
1 large egg
1 teaspoon salt
Freshly ground pepper
1 teaspoon finely chopped sage, plus leaves for garnish
For the Alfredo sauce: In a large skillet, melt butter. Add flour and stir until a paste forms. Add cream and continue to cook until thickened. Remove from heat and stir in 1 1/2 cups Parmesan cheese and nutmeg.
For the filling: In a large bowl, mix ricotta, egg, salt, pepper and chopped sage.
To assemble: Preheat the oven to 350 degrees, and grease a 9x13 casserole dish.
On a flat surface, place one squash sheet. Fill with 1 teaspoon ricotta mixture and roll up. Place roll seam side down in casserole dish. Repeat with remaining ingredients until pan is full.
Pour Alfredo sauce over squash rolls and top with remaining Parmesan cheese. Bake for 15 minutes or until bubbling and golden on top.