ROASTED EGGPLANT AND BUTTERNUT SQUASH CANNELLONI
Steps:
- Preheat the oven to 400°. On a large, rimmed nonstick baking sheet, toss the eggplant and squash with the garlic, thyme and 1 tablespoon of the olive oil. Season with salt and pepper. Roast the vegetables for about 20 minutes, tossing once or twice, until golden and tender. Turn the oven down to 350°. Transfer the garlic cloves to a small bowl and mash them with the back of a fork. Scrape the remaining vegetables into a medium bowl and coarsely mash them. Stir 1/4 cup of the Parmesan cheese and the nutmeg into the mashed vegetables. Season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the Swiss chard and chicken stock and cook, stirring frequently, until the greens are tender and the liquid in the pan has reduced to a few tablespoons, about 10 minutes. Stir in the mashed garlic and season with salt and pepper. Keep warm. Bring a medium saucepan of salted water to a boil. Add the pasta sheets and cook until tender, about 4 minutes. Drain and shake off any excess water. Lay each sheet on a work surface and pat dry. Spoon 2 1/2 tablespoons of the mashed carrots and squash into the center of each pasta sheet. Roll the pasta around the filling to form logs. Place the cannelloni, seam side down, in a small baking dish. Brush lightly with water and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake the cannelloni for about 5 minutes, or until golden and heated through. Spoon the chanterelles and chard in the center of large plates and top with the cannelloni.
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Craft Zone
[email protected]I would definitely recommend this recipe to anyone looking for a tasty and impressive dish.
Mona Attar
[email protected]This dish was a hit with my family and friends! The roasted eggplant and butternut squash were a great combination, and the ricotta filling was light and fluffy.
Yousaf Mughal
[email protected]I'm always looking for new ways to cook eggplant, and this recipe was a great find! The roasted eggplant and butternut squash were perfectly cooked and the ricotta filling was creamy and flavorful.
Edimond Boakey
[email protected]This dish was a bit more work than I expected, but it was worth it! The flavors were incredible and the presentation was beautiful. I would definitely make this again for a special occasion.
Islamic Writes
[email protected]I'm not a huge fan of cannelloni, but this recipe changed my mind! The roasted eggplant and butternut squash filling was incredibly flavorful and the crispy edges of the cannelloni were a nice touch.
Maureen Numz
[email protected]This dish is a great way to showcase seasonal vegetables. The roasted eggplant and butternut squash were perfectly cooked and the ricotta filling was light and fluffy.
Nokhaiz afaq
[email protected]I'm always looking for new and exciting vegetarian recipes, and this one definitely fits the bill! The roasted eggplant and butternut squash cannelloni were a hit with my family and friends.
Paisley Camp
[email protected]This recipe was easy to follow and the results were delicious! The cannelloni were cooked perfectly and the filling was creamy and flavorful. I would definitely recommend this recipe.
Davian Swaby
[email protected]I loved the combination of roasted eggplant and butternut squash in this dish. The ricotta filling was also very flavorful. I would definitely make this again.
Asad Amanat
[email protected]This dish was a bit more work than I expected, but it was worth it! The flavors were incredible and the presentation was beautiful. I would definitely make this again for a special occasion.
Grim Dreamer (GrimOldDreamer)
[email protected]This recipe is a winner! I made it for a dinner party and it was a huge hit. The cannelloni were cooked perfectly and the filling was delicious. I would definitely recommend this recipe to anyone looking for a tasty and impressive dish.
Nor Islam
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind! The roasting process brought out the natural sweetness of the eggplant and paired perfectly with the butternut squash and ricotta.
obinna anthony
[email protected]This dish is a true testament to the power of simple, fresh ingredients. The roasted eggplant and butternut squash were incredibly flavorful, and the ricotta filling was light and creamy. I loved the crispy edges of the cannelloni as well.
Feechi Bernice
[email protected]I followed the recipe exactly and the results were stunning! The cannelloni were cooked to perfection and the filling was rich and flavorful. My guests raved about this dish and I will definitely be making it again.
Daylan Basden
[email protected]This roasted eggplant and butternut squash cannelloni was an absolute delight! The flavors of the roasted vegetables paired perfectly with the creamy ricotta filling, and the crispy edges of the cannelloni added a delightful textural contrast.