Butternut squash lasagna rolls combine the best fall flavors. Cut butternut squash, sweet sausage, ricotta, and mozzarella turn traditional lasagna into a special dinner. It makes enough for 2 or dinner + lunch. Perfect if you're cooking for one or two.
When skillet is warm, pour olive oil and butter into pan, then add small chopped butternut squash. Sprinkle dried sage and salt over squash. Spread out into one even layer on pan. Cook about 8-10 minutes, stirring occasionally.
While sausage and squash are cooking, prepare sauce by adding chicken broth, milk, and all purpose flour to small mixing bowl. Whisk flour into liquid. Set aside.
Once sausage is browned, add flour and liquid mixture to pan. Stir and cook for about a minute, or until sauce thickens. Divide sausage mixture, cheese between noodles, roll up.
Spread remaining sauce on bottom of baking pan. Transfer noodles to baking dish, seam side down. Top noodles with any sauce/filling that fell out while rolling noodles. Then top with mozzarella cheese. Bake for 25-30 minutes, or until cheese is bubbly and rolls are hot.