Main
Recipes
Course
Main Dishes
Squash Stuffed Cannelloni With Roasted Shallot Sauce Recipe

Squash Stuffed Cannelloni With Roasted Shallot Sauce Recipe

Posted by

Rate It!

Squash Stuffed Cannelloni With Roasted Shallot Sauce

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

10 cups cubed and peeled butternut squash (about 4 lb)
1/4 cup chopped shallot
2 tbsp chopped fresh sage
cooking spray
1/2 cup low-fat sour cream
1/4 cup half-and-half
1/4 tsp salt
1/4 tsp fresh ground pepper
3 slices applewood smoked bacon, chopped
1/2 lb shallot, peeled and halved
2 garlic cloves, crushed
1/2 cup dry white wine
1 (14 oz) chicken broth
2 tbsp half-and-half
1/4 tsp salt
1/4 tsp ground black pepper
16 cooked lasagna noodles
3/4 cup shredded fontina cheese
1/4 cup toasted hazelnuts (i don'tsp ever use these)
sage leaf (to garnish ) (optional)

Directions:

Preheat oven to 400 degrees.
To prepare filling, combine first 3 ingredients in a bowl. place mixture on a jelly roll pan coated with cooking spray. drizzle butter; toss to coat. bake at 400 for 25 minutes or till lightly browned. Place squash mixture in a large bowl and mash with potato masher. stir in sour cream and next 3 ingredients.
To prepare sauce, cook bacon in an oven proof dutch oven over medium high heat till crisp. Remove bacon from pan reserving 2 tsp drippings in pan; set bacon aside. add shallots and garlic to pan , saute 5 minutes or until browned. Bake at 400 degrees for 25 minutes stirring occasionally. Place pan on stove over medium high heat. Add broth and bring to a boil; scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat; stir in 2 tbs half and half 1/4 tsp salt and 1/4 tsp black pepper.
Spread 1/4 cup filling over each noodle leaving a 1/2 inch boarder on each short end. beginning with the short end roll up each noodle jelly roll fashion. Place rolls seams down in a 13x9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400 degrees for 25 minutes or until cheese is golden. Sprinkle with bacon and hazel nuts.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	975.99 Kcal (4086 kJ)
Calories from fat	316 Kcal
		% Daily Value*
Total Fat	35.11g	54%
Cholesterol	83.85mg	28%
Sodium	1072.12mg	45%
Potassium	4036.12mg	86%
Total Carbs	144.94g	48%
Sugars	30.86g	123%
Dietary Fiber	24.58g	98%
Protein	31.6g	63%
Vitamin C	205.6mg	343%
Vitamin A	9.1mg	302%
Iron	11.8mg	66%
Calcium	899.9mg	90%

Amount Per 100 g
Calories	76.37 Kcal (320 kJ)
Calories from fat	24.73 Kcal
		% Daily Value*
Total Fat	2.75g	54%
Cholesterol	6.56mg	28%
Sodium	83.89mg	45%
Potassium	315.82mg	86%
Total Carbs	11.34g	48%
Sugars	2.41g	123%
Dietary Fiber	1.92g	98%
Protein	2.47g	63%
Vitamin C	16.1mg	343%
Vitamin A	0.7mg	302%
Iron	0.9mg	66%
Calcium	70.4mg	90%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.