Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts

Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts
Photo by Photography: Karry Hosford

Ingredients

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

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...

View full recipe at My Recipes

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