Autumn Cheese & Mac Swirls

Preheat oven to 350°F.

In a large sauté pan, fry strips of bacon in batches over medium heat until cooked through, but still very flexible. Reserve fat in pan and remove bacon to drain on paper towel. Set aside.

Add olive oil to fat in pan and heat to medium. Fry sage leaves for 20-30 seconds. Drain on paper towel and set aside.

Add diced butternut squash to the sage-bacon flavored oil in pan and sauté on medium for 3-4 minutes or until squash begins to soften. Add chicken stock, salt, nutmeg, and garlic. Sauté for 2-3 more minutes until liquid is mostly evaporated. Set aside.

In a small bowl, combine the crouton crumbs and shredded Dry Jack cheese. Set aside.

In a medium saucepan over medium-low heat, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes, whisking constantly.

Slowly add in milk, whisking well to combine. Bring mixture up to a low simmer. Add Cheddar, Gouda, garlic, salt, and mustard. Whisk well until melted and smooth. Stir in Mascarpone. Set mixture aside.

Assembly:

Butter a baking dish or casserole pan. Add a ladle of sauce to bottom of pan.

On a clean surface, lay out lasagna sheets next to each other. Top each sheet with a slice of bacon. Dot bacon with a layer of butternut squash cubes, 2 fried sage leaves per roll, and sprinkle with cheese crumb mixture, reserving half for the top of the dish.

Roll each lasagna sheet up like a spiral, placing the rolls on their sides, next to each other in the prepared dish, seam side down.

Pour sauce evenly over rolls and sprinkle with shredded Cheddar, followed by remaining crumb mixture.

Bake at 350°F, covered with foil for 25-30 minutes.

Remove foil. Turn temperature up to 375°F and bake uncovered for approximately 8-10 minutes or until golden brown and bubbly on top.

Let cool slightly for 5-10 minutes and serve warm, 2 rolls per serving.

Garnish with additional fried sage or butternut squash, if desired.

Recipe/Photo Credit: Recipe courtesy of Lauren Katz, The Difference Baker, Ashburn, Va.