freshly baked

ready to enjoy

Butternut squash, Sage and Ricotta Cannelloni
(serves 4 prep time 35 min, Total time 1.25 hrs)

Ingredients:
3 tblspns olive oil + more for baking dish and sheet
coarse salt + pepper
8 wide lasagna noodles
(to achieve the right shape make sure to buy wide lasagna noodles instead of regular)
1/2 butternut squash (about 1lb) peeled, seeded and cut into 1-inch chunks
2 shallots, chopped
1/4 cup + 2 tblspns milk
1 tspn finely chopped fresh sage leaves + 8-10 whole leaves
1/8 tspn ground nutmeg
2 cups ricotta (15 oz)
3/4 cup grated Parmesan

1 Preheat oven to 350 degrees. Lightly oil a 2-quart or 8″ square baking dish.
In a large pot of boiling salted water, cook pasta until al dente (4-5 min). 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.

2 In a small skillet, heat 1 tblspn oil over med. Add shallots, season with salt and pepper, cook until soft about 5 minutes. Transfer to bowl with squash and add 2 tblspns milk, chopped sage and nutmeg; season with salt and pepper. Mash with a fork until a rough purée forms.

3 Spread 1/4 cup squash mixture crosswise down the middle of each 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.

4 Meanwhile in a small skillet, heat 2 tblspns oil over medium-high. Fry whole sage leaves until crispy, 15-20 seconds. Drain on paper towel. Serve cannelloni topped with fried sage.

Voila! Delicious.