I cannot get enough of these Roasted Squash and Sage Crepe Rolls during the fall. They are like a warm, savory hug on a plate.
The roasted squash has this sweet, earthy flavor that just works perfectly with fragrant sage, and wrapping it all in delicate crepes makes it feel so cozy.
I love how this recipe can turn simple ingredients into something that looks and tastes fancy, whether I am whipping it up for a weeknight dinner or a holiday brunch.
It is savory, satisfying, and honestly my kitchen smells amazing while they are cooking.
Plus it is super flexible so I can swap in whatever squash I have lying around and it still turns out great.
These crepe rolls are all about that fall comfort.
The crepes are tender and just delicate enough to hold a creamy roasted squash puree with a touch of sage and nutmeg.
Roasting the squash really brings out its natural sweetness while the sage gives it this earthy, aromatic depth.
They feel fancy but are still approachable and really make the best use of seasonal produce.
1 cup all-purpose flour
1 cup whole milk
1/2 cup water
2 large eggs
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
1 tablespoon olive oil for cooking
2 cups butternut squash or other winter squash like kabocha, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup ricotta cheese
2 tablespoons heavy cream
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon fresh sage, finely chopped
Pinch of salt
The flour makes soft, tender crepes, milk keeps them rich and pliable, and water thins the batter so it spreads nicely.
Eggs help bind everything and add protein. Butter and olive oil give flavor and richness without being heavy.
Sage is my favorite, it smells amazing and gives that earthy note that just screams fall.
Squash is sweet and creamy and packed with vitamin A, ricotta makes the filling silky, cream adds luxury, and Parmesan adds that nutty kick that brings everything together.
Roast the squash first. I preheat the oven to 400°F.
I peel and cube my squash, toss it with olive oil, salt, and black pepper on a baking sheet, and roast for 20 to 25 minutes until it is soft and slightly caramelized.
I usually stir halfway through so it cooks evenly.
Once it is done, I let it cool a bit and puree it in a food processor or mash it with a potato masher until smooth.
While the squash is roasting, I make the crepe batter.
I whisk together the flour, salt, and chopped sage in one bowl. In another, I mix the milk, water, eggs, and melted butter.
I pour the wet into the dry, whisking until it is smooth and kind of the consistency of heavy cream.
Sometimes I give it a quick blend for 10 seconds to make it extra silky. I let the batter rest for 10 minutes while I finish the filling.
The filling is my favorite part. I mix the roasted squash puree with ricotta, cream, sage,
Parmesan, nutmeg, and a pinch of salt until it is creamy and smooth. If it feels too thick, I add a little extra cream, just a teaspoon at a time.
For the sage butter drizzle, I melt butter in a small saucepan over medium heat, add sage and salt, and stir for a minute or two until it is fragrant and lightly browned.
I usually let it cool a bit before drizzling.
Cooking the crepes is fun. I heat an 8 to 10 inch non-stick skillet over medium and lightly grease it with olive oil.
I pour about 1/4 cup of batter in the center and swirl it to make a thin layer.
I cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden, then flip it and cook another 30 to 60 seconds.
I stack them on a plate and repeat until I have about 8 crepes.
Assembling the rolls is simple. I lay a crepe flat, spread about 2 tablespoons of squash filling across the center, and roll it up tightly like a cigar.
I place them seam side down on a platter and repeat. When serving, I drizzle sage butter on top and sometimes sprinkle extra Parmesan or sage for a little extra flair.
I serve these warm as a main dish or a side at a fall dinner or brunch. Two rolls per person is usually perfect. They pair really well with crisp apple cider or white wine.
I sometimes serve them with a green salad or roasted veggies to round out the meal.
If I am hosting, I arrange them on a platter for a rustic, family style feel.
If I have leftovers, I put them in an airtight container in the fridge for up to 3 days.
The squash filling and sage butter can be stored separately for 4 to 5 days.
To reheat, I zap the rolls in the microwave for 20 to 30 seconds or pop them in a low oven at 250°F for 5 to 7 minutes.
I reheat the sage butter gently on the stove or in the microwave and sometimes add a splash of cream if it thickens.
I usually stick to butternut squash, but kabocha or acorn works too.
I adjust the sage depending on my mood, more for a bold flavor, less if I want it mild. If the batter is too thick, I add a tablespoon of water to get it just right.
I sometimes roast the squash and make the crepes a day ahead to save time. For a little texture, I let the crepes cook a bit longer on one side to get slightly crispy edges.
These Roasted Squash and Sage Crepe Rolls capture the cozy essence of fall in every bite. Soft, delicate crepes are wrapped around a velvety roasted squash and ricotta filling, infused with nutmeg and fresh sage for warmth and depth.
Use leftover roasted squash or canned puree for shortcuts.
Add toasted walnuts or crispy prosciutto for texture.
Substitute gluten-free flour for the crepes if needed.