Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Spoon creamy butternut-squash seasoned with sage and chopped shallots onto traditional lasagna noodles, roll up, and top with a garlicky white wine sauce for an Italian-style dinner that's sure to impress guests. Ingredients:
10 cup (1/2-inch) cubed butternut squash (about 4 pounds) |
1/4 cup chopped shallots |
2 tablespoons chopped fresh sage |
cooking spray |
1 tablespoon butter, melted |
1/2 cup fat-free sour cream |
1/4 cup half-and-half |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 slices applewood smoked bacon, chopped |
1/2 pound shallots, peeled and halved |
2 garlic cloves, crushed |
1/2 cup dry white wine |
1 (14-ounce) can fat-free, less-sodium chicken broth |
2 tablespoons half-and-half |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
remaining ingredients |
16 cooked lasagna noodles |
3/4 cup (3 ounces) shredded fontina cheese |
1/4 cup chopped blanched hazelnuts, toasted |
Directions:
1. Preheat oven to 400°.
2. 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. Stir in sour cream, 1/4 cup half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in 2 tablespoons half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.
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