SQUASH CANNELLONI
Steps:
- Preheat oven to 350 degrees. Lightly oil a small baking sheet. Place squash on small baking sheet, and season with salt and pepper. Bake until tender when pierced with the tip of a knife, about 45 minutes. Remove from oven, and let cool. Scoop out flesh, discarding skin. Transfer flesh to a damp cheesecloth-lined sieve set over a bowl. Refrigerate overnight.
- Place ricotta cheese in a second damp cheesecloth-lined sieve set over a bowl. Refrigerate overnight.
- Transfer squash to a large bowl. Pour squash liquid into a small saucepan, and place over medium-high heat. Cook until reduced and slightly thickened, 5 to 10 minutes. Add to squash. Season with salt and pepper. In a small bowl, stir to combine drained ricotta and creme fraiche. Stir into the squash mixture.
- Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add chives, and blanch for 15 seconds. Transfer to ice bath to cool. Drain well; set aside.
- Working with one wrapper at a time and keeping the others covered with plastic wrap; lay wrapper on work surface with a long side facing you. Spread scant 1/4 cup of the squash mixture along one long edge, leaving a 3/4-inch border on either side. Roll up like a jelly roll to enclose filling, brushing edge with egg wash to seal. Tie each end closed with a chive. Repeat with remaining wrappers and filling.
- Heat oil in a large skillet. Add cannelloni, and cook until heated through and evenly browned, about 1 1/2 minutes per side. Serve with Jerusalem artichoke vinaigrette, and garnish with shelled edamame, if desired.
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Talha Gujjar
[email protected]I've made this dish several times now and it's always a hit. It's a great way to use up leftover butternut squash.
Md saiful islam Sikdar
[email protected]This recipe is a bit time-consuming, but it's worth it. The squash cannelloni is a beautiful and delicious dish that will impress your guests.
Dakshayani M p
[email protected]I'm not a big fan of ricotta cheese, but I loved it in this dish. It was creamy and flavorful without being too heavy.
Christopher Dausey
[email protected]This dish is perfect for a fall dinner. The butternut squash is in season and the flavors are warm and comforting.
Ramparvesh Sah
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This squash cannelloni was a great find! It was delicious and filling.
Jc Wrighty
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor combination.
MAYA BHATTARAI
[email protected]Overall, I thought this was a good recipe. It was easy to make and the dish was tasty. I would definitely make it again.
Rebaone Ranjalla
[email protected]This recipe was a bit too complicated for me. I ended up making a few mistakes and the dish didn't turn out as well as I hoped.
Obodo Henry
[email protected]I thought this dish was just okay. The squash was a bit too mushy for my taste.
Quint
[email protected]The flavors in this dish were amazing! The sweetness of the squash paired perfectly with the saltiness of the ricotta and the bitterness of the spinach.
Sahed Gaming
[email protected]This recipe was easy to follow and the dish turned out beautifully. I will definitely be making it again.
Md abul Kasam
[email protected]I made this for my family and they loved it! The kids even ate their vegetables without complaining.
Kirti Chakma
[email protected]This was a great recipe for a special occasion dinner. It was a bit time-consuming to make, but it was worth it.
Zain Mujtaba
[email protected]I'm not usually a fan of squash, but this dish changed my mind! The squash was perfectly roasted and the filling was creamy and flavorful.
Charles Nance
[email protected]This squash cannelloni was an absolute delight! The combination of butternut squash, ricotta, and spinach was perfect, and the crispy sage leaves added a wonderful touch of flavor.