Easy and Delicious Autumn Dinner for Two!
Hello happy foodies and Autumn lovers!
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
part of 1 butternut squash
part of 1 banana
pumpkin cream cheese
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.
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! :)