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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Ahsan nawaz Ahsan
[email protected]This was a great recipe! I made it for a potluck and it was a big hit.
25BITgamerX
[email protected]This recipe was a bit too time-consuming for me. I had to make the pasta dough from scratch and it took forever.
Ariyan Ovi
[email protected]I would make this again, but I would use a different type of squash. I think butternut squash would be a good choice.
Redbricks Atsrim
[email protected]This was my first time making cannelloni and it turned out great! The squash filling was delicious and the pasta was cooked perfectly.
MARIA L ALLAM
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
mr maz
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and my family loved it.
Alison Clare-Dalgleish
[email protected]This recipe was a bit bland for my taste. I would add more spices next time.
Abdul Malak
[email protected]I'm not a big fan of squash, but this recipe was surprisingly good. I would definitely make it again.
black Beast
[email protected]This was a great way to use up leftover squash. I will definitely be making this again.
Only Bote
[email protected]Delicious!
Emmanuel Dgods
[email protected]This recipe was a bit too complicated for me. I had to make a few substitutions and it didn't turn out as well as I hoped.
mario chavez
[email protected]I would make this again, but I would add more cheese to the filling.
Raja Waleed
[email protected]This was a great recipe! I made it for a dinner party and everyone loved it.
dr madnes
[email protected]I thought this recipe was just okay. The flavors were a bit bland for my taste.
Ali Zack
[email protected]This was my first time making squash cannelloni and it turned out great! The instructions were easy to follow and the dish was very flavorful.
Moro _ asc 1
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it several times now and it's always a crowd-pleaser.
Rebecca Pease
[email protected]This squash cannelloni was a hit! The flavors were amazing and the texture was perfect. I will definitely be making this again.