Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts

Name: Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 slices applewood smoked bacon, chopped; 0 teaspoons freshly ground black pepper; 1 Tbsp butter, melted; 2 liters (1/2-inch) cubed butternut squash (about 4 pounds); 16 cooked lasagna noodles; 118 milliliters dry white wine; 397 grams fat-free, less-sodium chicken broth; 85 grams 3/4 cup shredded fontina cheese; 2 Tbsps chopped fresh sage; 2 garlic cloves, crushed; 59 milliliters half-and-half; 2 Tbsps half-and-half; 59 milliliters chopped blanched hazelnuts, toasted; 0 teaspoons salt; 59 milliliters chopped shallots; 227 grams shallots, peeled and halved; 118 milliliters fat-free sour cream

Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts might be just the main course you are searching for. One serving contains 461 calories, 15g of protein, and 16g of fat. This recipe serves 8. Head to the store and pick up applewood bacon, shallots, butter, and a few other things to make it today. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray.

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Cooking Spray

Jelly

Roll

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Frying Pan

Drizzle with butter; toss to coat.

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Butter

Bake at 400 for 25 minutes or until lightly browned, stirring occasionally.

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Oven

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.

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Sour Cream