La Villa delle Sorelle

Squash stuffed cannelloni with roasted shallot sauce

Adapted from modern recipe
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
December 2004

4 lb butternut squash
½ cup chopped shallots
2 tbsp chopped fresh sage
cooking spray
1 tbsp butter melted
½ cup fat free sour cream
¼ cup half and half
¼ tsp salt
¼ tsp pepper

½ lb shallots peeled and halved
2 garlic cloves crushed
½ cup dry white wine
14 oz chicken broth
2 tbsp half and half
¼ tsp salt
¼ tsp pepper

Remaining ingredients:
16 lasagna noodles
¾ cup gouda or havarti cheese

Preheat the oven to 400

Combine squash, shallots and sage on a jelly roll pan coated with cooking spray, drizzle with butter and toss to coat. Bake at 400 for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl and mash. Stir in the sour cream ½ & ½, salt and pepper. Can refrigerate one day in advance.

To prepare the sauce cook bacon in a dutch oven over med high heat until crisp. Remove bacon from the pan and reserve 2 tsp of the drippings in pan. Set bacon aside. Add ½ lb shallots and garlic to drippings and sauté 5 min. Bake at 400 for 25 min stirring occasionally. Place pan on stove top over med high heat and add wine scraping the pan to loosen the browned bits. Add broth, bring to a boil. Reduce heat, stir in ½ & ½, salt and pepper.

Spread ¼ cup of filling over each cooked lasagna noodle leaving ½ inch border on the end. Roll the noodle up and place with the seam side down in a pan coated with cooking spray. Pour sauce over noodles and sprinkle with cheese. Bake at 400 for 25 minutes or until cheese is golden.

Serves 16

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