Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light December 2003

Gallery

Photography: Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 2 cannelloni)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

349 calories; calories from fat 29%; fat 11.4g; saturated fat 5g; mono fat 4.5g; poly fat 1g; protein 12.2g; carbohydrates 51.8g; fiber 7.8g; cholesterol 26mg; iron 3mg; sodium 414mg; calcium 206mg.
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