SQUASH, SAGE, AND RICOTTA CANNELLONI

SQUASH, SAGE, AND RICOTTA CANNELLONI image

Number Of Ingredients 10

3 Tbsp olive oil, plus more for baking dish and sheet
Salt and pepper
8 wide lasagna noodles (without the ridged edges
1/2 butternut squash (about 1 pound) peeled, seed, and cut into 1-inch cubes
2 shallots chopped
1/4 cup plus 2 Tbsp milk
1 tsp finely chopped fresh sage
1/8 tsp ground nutmeg
2 cups ricotta
3/4 cup grated Parmesan

Steps:

Preheat oven to 350. Lightly oil a 2-quart or 8-inch square baking dish. In large pot of boiling water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled, rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. In a small skillet heat 1 Tbsp oil over medium. Add shallots, season with salt and pepper and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 Tbsps milk, chopped sage, more salt and pepper, and nutmeg. Mash with a fork until a rough mash forms. Spread 1/4 cup squash mixture down the middle of each lasagna noodle; roll up noodle and place seam side down in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with 1/4 cup Parmesan. Bake until warmed through about 25 minutes. Broil until top is browned, 2-3 minutes.