Roasted Eggplant And Butternut Squash Cannelloni

Name: Roasted Eggplant And Butternut Squash Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into 1-inch pieces; 3/4 pound butternut squash, peeled and cut into 1-inch dice (2 cups); 4 garlic cloves; 1 teaspoon thyme leaves; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 6 tablespoons freshly grated Parmesan cheese (1 1/2 ounces); Pinch of freshly grated nutmeg; 1/2 pound chanterelle mushrooms, thickly sliced if large; One 3/4-pound bunch of Swiss chard, leaves only, coarsely chopped; 1 cup chicken stock or canned low-sodium broth; Eight 4-inch-square store-bought fresh pasta sheets (4 ounces)

Servings: persons

1 large eggplant, cut into 1-inch pieces
3/4 pound butternut squash, peeled and cut into 1-inch dice (2 cups)
4 garlic cloves
1 teaspoon thyme leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 tablespoons freshly grated Parmesan cheese (1 1/2 ounces)
Pinch of freshly grated nutmeg
1/2 pound chanterelle mushrooms, thickly sliced if large
One 3/4-pound bunch of Swiss chard, leaves only, coarsely chopped
1 cup chicken stock or canned low-sodium broth
Eight 4-inch-square store-bought fresh pasta sheets (4 ounces)

1
Preheat the oven to 400u00b0. On a large, rimmed nonstick baking sheet, toss the eggplant and squash with the garlic, thyme and 1 tablespoon of the olive oil. Season with salt and pepper. Roast the vegetables for about 20 minutes, tossing once or twice, until golden and tender. Turn the oven down to 350u00b0.
2
Transfer the garlic cloves to a small bowl and mash them with the back of a fork. Scrape the remaining vegetables into a medium bowl and coarsely mash them. Stir 1/4 cup of the Parmesan cheese and the nutmeg into the mashed vegetables. Season with salt and pepper.
3
In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the Swiss chard and chicken stock and cook, stirring frequently, until the greens are tender and the liquid in the pan has reduced to a few tablespoons, about 10 minutes. Stir in the mashed garlic and season with salt and pepper. Keep warm.
4
Bring a medium saucepan of salted water to a boil. Add the pasta sheets and cook until tender, about 4 minutes. Drain and shake off any excess water. Lay each sheet on a work surface and pat dry. Spoon 2 1/2 tablespoons of the mashed carrots and squash into the center of each pasta sheet. Roll the pasta around the filling to form logs. Place the cannelloni, seam side down, in a small baking dish. Brush lightly with water and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
5
Bake the cannelloni for about 5 minutes, or until golden and heated through. Spoon the chanterelles and chard in the center of large plates and top with the cannelloni.

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, cut into 1-inch pieces, 3/4 pound butternut squash, peeled and cut into 1-inch dice (2 cups), 4 garlic cloves, 1 teaspoon thyme leaves, and more.

Yes, Roasted Eggplant And Butternut Squash Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!