{"id":1807,"date":"2025-10-18T10:09:46","date_gmt":"2025-10-18T10:09:46","guid":{"rendered":"https:\/\/www.savoryscroll.com\/?post_type=recipe&p=1807"},"modified":"2026-01-17T13:24:23","modified_gmt":"2026-01-17T13:24:23","slug":"roasted-squash-and-sage-crepe-rolls","status":"publish","type":"recipe","link":"https:\/\/www.savoryscroll.com\/index.php\/recipe\/roasted-squash-and-sage-crepe-rolls\/","title":{"rendered":"Roasted Squash and Sage Crepe Rolls"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

It is savory, satisfying, and honestly my kitchen smells amazing while they are cooking. <\/p>\n\n\n\n

Plus it is super flexible so I can swap in whatever squash I have lying around and it still turns out great.<\/p>\n\n\n\n\n\n

Why These Crepe Rolls Are Awesome<\/strong><\/h2>\n\n\n\n

These crepe rolls are all about that fall comfort. <\/p>\n\n\n\n

The crepes are tender and just delicate enough to hold a creamy roasted squash puree with a touch of sage and nutmeg. <\/p>\n\n\n\n

Roasting the squash really brings out its natural sweetness while the sage gives it this earthy, aromatic depth. <\/p>\n\n\n\n

They feel fancy but are still approachable and really make the best use of seasonal produce.<\/p>\n\n\n\n

INGREDIENTS :<\/h2>\n\n\n\n
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Ingredients for the Crepes (makes about 8 crepes)<\/strong><\/h3>\n\n\n\n

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<\/p>\n\n\n\n

Ingredients for the Roasted Squash Filling<\/strong><\/h3>\n\n\n\n

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<\/p>\n\n\n\n

Ingredients for the Sage Butter Drizzle<\/strong><\/h3>\n\n\n\n

2 tablespoons unsalted butter
1 tablespoon fresh sage, finely chopped
Pinch of salt<\/p>\n\n\n\n

Why I Love These Ingredients<\/strong><\/h2>\n\n\n\n

The flour makes soft, tender crepes, milk keeps them rich and pliable, and water thins the batter so it spreads nicely. <\/p>\n\n\n\n

Eggs help bind everything and add protein. Butter and olive oil give flavor and richness without being heavy. <\/p>\n\n\n\n

Sage is my favorite, it smells amazing and gives that earthy note that just screams fall. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

How I Make These Crepes Rolls<\/strong><\/h2>\n\n\n\n

Roast the squash first. I preheat the oven to 400\u00b0F. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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I usually stir halfway through so it cooks evenly. <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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While the squash is roasting, I make the crepe batter. <\/p>\n\n\n\n

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I whisk together the flour, salt, and chopped sage in one bowl. In another, I mix the milk, water, eggs, and melted butter. <\/p>\n\n\n\n

I pour the wet into the dry, whisking until it is smooth and kind of the consistency of heavy cream. <\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

The filling is my favorite part. I mix the roasted squash puree with ricotta, cream, sage, <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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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. <\/p>\n\n\n\n

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I usually let it cool a bit before drizzling.<\/p>\n\n\n\n

Cooking the crepes is fun. I heat an 8 to 10 inch non-stick skillet over medium and lightly grease it with olive oil. <\/p>\n\n\n\n

I pour about 1\/4 cup of batter in the center and swirl it to make a thin layer. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

I stack them on a plate and repeat until I have about 8 crepes.<\/p>\n\n\n\n

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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. <\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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How I Serve Them<\/strong><\/h2>\n\n\n\n
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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. <\/p>\n\n\n\n

I sometimes serve them with a green salad or roasted veggies to round out the meal. <\/p>\n\n\n\n

If I am hosting, I arrange them on a platter for a rustic, family style feel.<\/p>\n\n\n\n

Leftovers<\/strong><\/h2>\n\n\n\n

If I have leftovers, I put them in an airtight container in the fridge for up to 3 days. <\/p>\n\n\n\n

The squash filling and sage butter can be stored separately for 4 to 5 days. <\/p>\n\n\n\n

To reheat, I zap the rolls in the microwave for 20 to 30 seconds or pop them in a low oven at 250\u00b0F for 5 to 7 minutes. <\/p>\n\n\n\n

I reheat the sage butter gently on the stove or in the microwave and sometimes add a splash of cream if it thickens.<\/p>\n\n\n\n

My Little Tips<\/strong><\/h2>\n\n\n\n

I usually stick to butternut squash, but kabocha or acorn works too. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n","protected":false},"author":1,"featured_media":1822,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[96],"recipe-cuisine":[557],"recipe-cooking-method":[897,192],"recipe-tag":[1388,954,1398,1399,1400],"recipe-key":[1401,1402],"recipe-badge":[1403,926,555],"recipe-dietary":[141],"class_list":["post-1807","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-main-course","recipe-cuisine-french","recipe-cooking-method-pan-cooked","recipe-cooking-method-roasting","recipe-tag-brunch-ideas","recipe-tag-fall-recipes","recipe-tag-savory-crepes","recipe-tag-squash-recipes","recipe-tag-vegetarian-comfort-food","recipe-key-roasted-squash-crepe-rolls","recipe-key-savory-sage-crepes","recipe-badge-elegant-yet-easy","recipe-badge-seasonal-favorite","recipe-badge-vegetarian-friendly","recipe-dietary-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe\/1807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/comments?post=1807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media\/1822"}],"wp:attachment":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media?parent=1807"}],"wp:term":[{"taxonomy":"recipe-course","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-course?post=1807"},{"taxonomy":"recipe-cuisine","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cuisine?post=1807"},{"taxonomy":"recipe-cooking-method","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cooking-method?post=1807"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-tag?post=1807"},{"taxonomy":"recipe-key","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-key?post=1807"},{"taxonomy":"recipe-badge","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-badge?post=1807"},{"taxonomy":"recipe-dietary","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-dietary?post=1807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}