Easy and Delicious Autumn Dinner for Two!

Hello happy foodies and Autumn lovers!

My date was definitely impressed!
My date was definitely impressed!

I don't normally write out recipes, I'm more of a play around in the kitchen with scraps of food type of cook, but this one was so easy and delicious I had to share.  

As this recipe serves two, it's perfect for a romantic dinner for those colder nights indoors this season.

You will need:

1 crescent roll package (searching for a more natural alternative here, any suggestions please leave in the comment section!)
1 can of green beans
1 egg
part of 1 butternut squash
part of 1 banana
pumpkin cream cheese
cinnamon
ground red pepper (optional)

TIP: I cover my cookie sheet with foil for a super easy serving and clean-up process.

Fun fact!  Squash is actually a fruit so the banana works in really well.

Preparation:

  • Open and unroll the crescent roll package.  You will use the whole package to make two big stuffed rolls, four triangles per roll.

  • Spread and smooth the triangles together so you are left with two solid pieces.  Lay them on a cookie sheet.  

  • Spread desired amount of pumpkin cream cheese on each smoothed doughy piece.

  • Cut away part of the squash (you won't need the whole thing, I used about a third of mine but they vary in size) and cut away the skin.  Cut the squash into small slices, about an inch wide.

  • Pull the seeds out of the squash, strip them free of the gooey stuff, and set them aside for now.

  • Cut about one-third of a banana into tiny tiny pieces (they're packed with flavor so a little goes a long way). 

Cooking and Baking:

  • Heat the green beans in a small pot on stove. Season with cinnamon and (optional) ground red pepper.
  • Stir fry the squash adding butter and cinnamon until it is softer and most of the way cooked.
  • Combine squash, green beans, and raw banana pieces in a medium pot.  Add any final seasonings and/or butter.
  • Toss the squash seeds in a frying pan to cook part/most of the way (HINT about this step: I did NOT precook the seeds as this suggests when I made the dish, and they turned out a little too chewy, so I'm adding this in).
  • Crack the raw egg into a pan and begin to stir around and heat for just a few seconds.  Mostly this gave me a place to separate the egg for the next step.
  • Pour half of the still-uncooked egg into the medium pot with the squash and beans and stir together.
  • Spoon contents of the medium pot onto each roll piece, about the amount you would use for a burrito.
  • Fold in all sides of the dough until the ingredients are all wrapped up and cozy.
  • Use a brush, or whatever you've got, to coat the top of each roll with the remaining half of the still-uncooked egg.  This makes the rolls a crispier golden brown on top which tastes and looks fantastic.
  • Sprinkle desired amount of squash seeds on top of the stuffed rolls.  This gives them more of an Autumn look and a good crunch.
  • Bake at 375 degrees for about 12-15 minutes.
  • At this time, check on the stuffed rolls and cut a small slit into the dough to be sure it is cooked all the way through to the ingredients.  (If you know a fancier way of doing this, by all means.)  
    I put mine back in for another few minutes here, but your oven may vary.
  • Once the rolls are cooked thoroughly and golden brown, pull them out of the oven and try to contain yourself as you let them cool a few minutes so they hold together better.
  • Serve it up and get ready to be a festively impressive date! :)

Do you know any tricks that would make this recipe even better? Feel free to compare and share!

 

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