Squash-Stuffed Cannelloni with Roasted-Shallot Sauce

This is an extremely labor-intensive recipe, but the smell alone is worth the effort. It was also a lovely peak into Fall on this very warm Summer day.

I can't believe I'm actually going to say this, given my love of it... but... We didn't think the bacon was necessary. It actually took away from the other flavors a bit. So I don't think I'll add it the next time I make it. And I think it could have used a little more cheese. So I'm writing down the recipe I used, but I'm definitely doing some tweaking next time.

I also have a ton of leftover filling. I'm thinking maybe some butternut squash raviolis? Stuffed shells? Hmmmm...

Squash-Stuffed Cannelloni with Roasted-Shallot Sauce
Courtesy of Cooking Light



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

Preheat oven to 400ºF.

To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake 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 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 for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.