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Cheesy Butternut Squash Rolls

Nutty Manchego cheese and a touch of sage add scrumptious flavor to our gourmet hors d’oeuvres made easy with egg roll wrappers.

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16 - 16 serving

Total Time

Prep Time

Cook Time


  • 3 c. (1/4-inch diced) butternut squash about 13 oz.
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 1 tsp. dried sage
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. grated Manchego cheese
  • 8 egg roll wrapers halved crosswise
  • 1 egg beaten


Heat oven to 375 degrees Fahrenheit. Coat baking sheet and large nonstick skillet with cooking spray. Heat skillet over medium heat. Add squash, onions, garlic, sage, salt, and pepper; cook until softened, 5 to 7 minutes, stirring occasionally. Add 1/4 cup water; cover. Over medium-low heat, cook until squash is just tender, 10 to 12 min. Transfer to bowl; cool. Stir in cheese. 

On surface, arrange wrappers. Dividing evenly, place filling along one short side of each wrapper. Brush opposite short sides with egg; wrap wrapper around filling, overlapping short sides and pressing to adhere. Place seam side down on baking sheet; brush top with egg. Bake 11 to 13 minutes until lightly browned. Let stand 10 minutes before serving. 

Per Serving: Calories: 56 Protein: 3 grams Fat: 3 grams (2 grams saturated) Cholesterol: 20 milligrams Carbohydrates: 5 grams Sodium: 106 milligrams Fiber: 1 gram Sugar: 1 gram

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