Roasted Squash And Spinach Cannelloni Recipes

ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
• Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
• Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
• Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

ROASTED SQUASH AND SPINACH CANNELLONI

Steps:

• Preheat oven to 400ºF. Grease a rimmed baking sheet or line with nonstick foil.
• Combine squash, onion, oil, salt and pepper in a bowl; toss until squash and onion are coated. Place squash mixture in a single layer on prepared pan.
• Bake, uncovered, stirring occasionally, for 45 minutes or just until squash and onion are tender and lightly browned; cool.
• Reduce oven temperature to 350ºF. Spread 1 cup tomato sauce in bottom of a greased 9x13 inch baking dish; set baking dish and remaining tomato sauce aside.
• To prepare filling, place squash mixture in a food processor. Process, using an on/off motion, until well combined. Add ricotta cheese, spinach, parmesan cheese and egg; process until almost smooth. Spoon filling into a pastry bag fitted with a large plain tip. Pipe filling into cannelloni tubes. Alternatively, filling may be spooned into cannelloni tubes. Place filled cannelloni in a single layer on top of tomato sauce in baking dish. Pour remaining tomato sauce over top.
• Bake, covered, for 45 minutes. Remove baking dish from oven. Uncover and sprinkle with provolone cheese and Romano cheese. Continue baking, uncovered, for 15 - 20 minutes or until bubbly, heated through and cannelloni tubes are tender. Let stand for 5 minutes before serving.

ROASTED SQUASH AND SPINACH CANNELLONI

Steps:

• Preheat oven to 400. Grease a rimmed baking sheet or line with non-stick foil.
• Combine squash, onion, salt, pepper and toss til coated. Spread in single layer in prepared pan.
• Bake, uncovered, stirring occasionally, for 45 min. or until tender and lightly browned. Cool
• Reduce oven to 350. Spread 1 cup tomato sauce in bottom of greased 9 X 13 baking dish.
• To prepare filling, place squash mixture in food processer. Pulse until well combined.
• Add ricotta, spinach, parm amd egg. Process until almost smooth.
• Spoon filling into pastry bag (or ziplock bag) and pipe into cannelloni.
• Place filled cannelloni in single layer on top of sauce in dish. Pour remaining sauce over top.
• Bake, uncovered, for 45 min. Uncover and sprinkle with provolone and romano.

SQUASH, SAGE, AND RICOTTA CANNELLONI

Steps:

• Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted 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 tablespoon 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 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
• Spread 1/4 cup squash mixture crosswise 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 cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
• Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

ROASTED BUTTERNUT SQUASH AND SPINACH LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
• Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
• Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
• Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
• Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
• Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.