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