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“I found this in Ladies' Home Journal. It looks and sounds interesting so I'm posting it here until I try it. If you do, please review it. I'm curious about how it turns out!”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 425*F.
  2. Line a small sheet pan with aluminum foil and lightly brush with additional oil.
  3. Wrap garlic in additional aluminum foil.
  4. Put squash halves, cut sides down, and garlic packet in pan.
  5. Roast in middle of oven until very tender, 40-50 minutes.
  6. Flip squash over and place pan on a rack to cool.
  7. Unwrap garlic and let cool.
  8. Scoop flesh from squash to measure 2-1/4 cups and squeeze garlic from skin into a bowl. Mash with salt and pepper to taste until almost smooth.
  9. While the squash is roasting, pulse mushrooms and shallots in a food processor until chopped.
  10. Heat 1 tablespoon oil in a large nonstick skillet over med-high heat until hot and cook mushroom mixture with thyme, stirring until the mushroom liquid evaporates and vegetables brown, about 5 minutes.
  11. Transfer mixture to a bowl and stir in 2 tablespoons cheese. Season with salt and pepper to taste.
  12. Wipe skillet clean and heat remaining oil over med-high heat.
  13. Cook spinach in 4 batches about 15 seconds each, then transfer to a bowl.
  14. Reduce oven to 375°.
  15. Bring broth to a simmer in a small saucepan, remove from heat and whisk remaining cheese and pepper to taste. Reserve.
  16. Lightly grease a nonstick loaf pan (9x5x2 1/2 inches).
  17. Cut egg roll wraps into 5-inch squares.
  18. Lay 2 wraps slightly overlapping on bottom of pan.
  19. Drain off any liquid from squash mixture or spinach. Spread 1/3 squash mixture, then 1/3 mushroom mixture, and sprinkle with 1/4 spinach. Repeat, layering 2 more times.
  20. Top with remaining egg roll wrappers, then top with cheese sauce and remaining spinach.
  21. Bake in middle of oven for 20 minutes. Let cool for 10 minutes before serving.

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