Squash Stuffed Cannelloni With Roasted Shallot Sauce
This is so tasty it makes me wanna pee my pants! It takes a while to make it but it is so worth the time. You can make the filling up to 1 day in advance.
Steps
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 sh.
Ingredients
butternut squash, shallot, fresh sage, cooking spray, low-fat sour cream, half-and-half, salt, fresh ground pepper, smoked bacon, garlic cloves, dry white wine, chicken broth, ground black pepper, cooked lasagna noodles, fontina cheese, toasted hazelnuts, sage leaf