Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts

Photography: Karry Hosford

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.

Yield: 8 servings (serving size: 2 cannelloni)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 29%
  • Fat: 11.4g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1g
  • Protein: 12.2g
  • Carbohydrate: 51.8g
  • Fiber: 7.8g
  • Cholesterol: 26mg
  • Iron: 3mg
  • Sodium: 414mg
  • Calcium: 206mg

Ingredients

  • Filling:
  • 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
  • Sauce:
  • 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

Preparation

  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.
Note:

Prepare the creamy filling up to a day in advance. For a vegetarian version, use vegetable broth in place of chicken broth, and sauté the shallots and garlic in oil, omitting the bacon.

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