Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts

Ingredients

• 3 slices applewood smoked bacon, chopped
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• Cooking spray
• 2 tablespoons half-and-half
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• ½ cup dry white wine
• + 16 more ingredients
• • 2 garlic cloves, crushed
  • Remaining ingredients:
  • ½ pound shallots, peeled and halved
  • Filling:
  • Sauce:
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • ¼ cup half-and-half
  • ½ cup fat-free sour cream
  • 1 tablespoon butter, melted
  • 2 tablespoons chopped fresh sage
  • ¼ cup chopped shallots
  • 10 cup (1/2-inch) cubed butternut squash (about 4 pounds)
  • ¼ cup chopped blanched hazelnuts, toasted
  • 16 cooked lasagna noodles
  • ¾ cup (3 ounces) shredded fontina cheese

Preheat oven to 400°. To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Sti...

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