Looking for a sweet, tasty, and unique appetizer? Try out my Pecan Squash Rolls Appetizer recipe. These rolls are so good they almost taste like a dessert, but they are made with a vegetable.
I love squash anytime of the year. I love the tasty combination of squash, pecans, and brown sugar so I set out to experiment in the kitchen to create a recipe using those ingredients. Tortillas are so versatile so I set out to make an appetizer roll wrapped up in a tortilla. This yummy appetizer rolls are so tasty it’s like you are eating a treat rather than a vegetable and nut roll. This is a perfect appetizer for a party or side dish any time of year. Fall is often filled with oodles of squash recipes, but I love this recipe anytime of year because it’s so good!
This easy Pecan Squash Rolls Appetizer makes a large amount of rolls perfect for a party or potluck, but it could easily be reduced to make less if desired. The recipe would be good as a side dish as well. It is vegetarian dish so it could be a stand alone appetizer or pair it up with a chicken or pork entree.
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Butternut squash is a winter squash with a gorgeous orange color. It is one of my favorite types of squash. Butternut squash is a healthy vegetable full of healthy vitamins, minerals, and fiber. Some of the healthy vitamins and minerals include vitamin A, C, B6, B2, K, manganese, copper, folate, pantothenic acid, omega 3 fats, and more.
(source: click to learn more about winter squash)
The Ingredients of the Pecan Squash Rolls Appetizer
The ingredients needed for this yummy recipe includes the following six items.
- 1 butternut squash
- 1/4 c. water
- 10 burrito size tortillas
- 1 c. butter
- 1/4 c. skim milk
- 6 ounces chopped pecans
- 10 Tbsp. brown sugar
The butternut squash must be fully cooked as the first step in this recipe. Cut the squash in half, scoop out the seeds, and lay it in a dish with about 1/4 c. water. Cook the squash for an hour at 400 degrees and scoop out the squash contents into a bowl. Combine the cooked squash with the butter and milk for the squash portion of the tortilla roll filling. Blend it together with a hand held mixer.
Building the Rolls
Building the rolls is easy. Spread the squash on the tortilla, next sprinkle with pecans and brown sugar. Roll up the tortilla and cook it. Slice the tortilla roll into one inch rolls to make it a bite size appetizer. I love it because it’s kind of like a mini dessert roll, but it’s made with healthy squash and pecans. See below for specific amounts for each roll.
The supplies required for this recipe include the following items.
- measuring cups and spoons
- 2 cookie sheets
- spoon to scoop out squash
- knife to slice tortilla roll
- hand held blender
This is the hand blender I used for this recipe. I love this hand blender and I use it frequently for small kitchen jobs when my bigger mixer is not needed. I love how easy it is to clean plus it fits easily in a drawer.
Related Appetizer post: Jalapeno Pumpkin & Chia Seed Wontons
This is an original recipe by Julie Hoag.
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