Photography: Karry Hosford
Yield
8 servings (serving size: 2 cannelloni)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

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.

Ratings & Reviews

crosscourt's Review

crosscourt
June 05, 2013
for the work it was just okay. Looks great but something was missing. I followed the recipe exactly

P0larcat's Review

kgytse
February 11, 2013
Scrumptious!! My husband & I love to cook together on the weekends. Made this for our Sunday evening dinner. Absolutely divine! Did not have any half & half in the fridge, so I substituted 2% evaporated milk, which worked just fine. Definitely, will make this again.

Smiley8041's Review

P0larcat
November 18, 2012
I made this with a few minor changes. I used pecans instead of hazelnuts, greek yogurt instead of sour cream & half and half, and feta cheese instead of fontina. I also skipped the half and half in the sauce and added a bit of flour to thicken. I probably doubled the bacon too. :) It was outstanding! I doubled the recipe and ended up making 4 pans of 7 rolls, so I could freeze 3 for future meals. I'm glad that I did because I was in the kitchen for 4 hours! Yummy, but a lot of work!!!

kgytse's Review

Smiley8041
March 04, 2012
Great solid recipe. A bit of prep work though. I substituted fat free sour cream for fat free greek yogurt, crisped turkey bacon in oven instead of using real bacon, and didn't have white wine so i substituted red. Turned out great! I made the filling the day before and I think it allowed the flavors to marry. I also didn't bake the shallot sauce in the oven, i just browned the shallot mixture over the stove and it saved some time. Also did not add the hazelnuts at the end. I would say the fontina and bacon are the best part of the dish but overall it was pretty yummy!