Squash Stuffed Cannelloni With Roasted Shallot Sauc

Name: Squash Stuffed Cannelloni With Roasted Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups cubed and peeled butternut squash (about 4 pounds); ¼ cup chopped shallot; 2 tablespoons chopped fresh sage; cooking spray; ½ cup low-fat sour cream; ¼ cup half-and-half; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper; 3 slices applewood smoked bacon, chopped; 12 lb shallot, peeled and halved; 2 garlic cloves, crushed; ½ cup dry white wine; 1 (14 ounce) chicken broth; 2 tablespoons half-and-half; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 16 cooked lasagna noodles; ¾ cup shredded Fontina cheese; ¼ cup toasted hazelnuts (i don't ever use these); sage leaf (to garnish) (optional)

Servings: persons

10 cups cubed and peeled butternut squash (about 4 pounds)
¼ cup chopped shallot
2 tablespoons chopped fresh sage
cooking spray
½ cup low-fat sour cream
¼ cup half-and-half
¼ teaspoon salt
¼ teaspoon fresh ground pepper
3 slices applewood smoked bacon, chopped
12 lb shallot, peeled and halved
2 garlic cloves, crushed
½ cup dry white wine
1 (14 ounce) chicken broth
2 tablespoons half-and-half
¼ teaspoon salt
¼ teaspoon ground black pepper
16 cooked lasagna noodles
¾ cup shredded Fontina cheese
¼ cup toasted hazelnuts (i don't ever use these)
sage leaf (to garnish) (optional)

1
Preheat oven to 400 degrees.
2
To prepare filling, combine first 3 ingredients in a bowl.
3
place mixture on a jelly roll pan coated with cooking spray.
4
drizzle butter; toss to coat.
5
bake at 400 for 25 minutes or till lightly browned.
6
Place squash mixture in a large bowl and mash with potato masher.
7
stir in sour cream and next 3 ingredients.
8
To prepare sauce, cook bacon in an oven proof dutch oven over medium high heat till crisp.
9
Remove bacon from pan reserving 2 tsp drippings in pan; set bacon aside.
10
add shallots and garlic to pan , saute 5 minutes or until browned.
11
Bake at 400 degrees for 25 minutes stirring occasionally.
12
Place pan on stove over medium high heat.
13
Add broth and bring to a boil; scraping pan to loosen browned bits.
14
Add broth; bring to a boil.
15
Reduce heat and simmer for 5 minutes.
16
Remove from heat; stir in 2 tbs half and half 1/4 tsp salt and 1/4 tsp black pepper.
17
Spread 1/4 cup filling over each noodle leaving a 1/2 inch boarder on each short end.
18
beginning with the short end roll up each noodle jelly roll fashion.
19
Place rolls seams down in a 13x9-inch baking pan coated with cooking spray.
20
Pour sauce over noodles; sprinkle evenly with cheese.
21
Bake at 400 degrees for 25 minutes or until cheese is golden.
22
Sprinkle with bacon and hazel nuts.

5934

kcal

Calories

491

Fat

320

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 10 cups cubed and peeled butternut squash (about 4 pounds), ¼ cup chopped shallot, 2 tablespoons chopped fresh sage, cooking spray, and more.

Yes, Squash Stuffed Cannelloni With Roasted Shallot Sauce falls under the Soups & Stews 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!

Squash Stuffed Cannelloni With Roasted Shallot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions