Roasted Squash Spinach And Cheese 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.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

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, SPINACH AND CHEESE CANNELLONI

Steps:

• Squash Filling: Peel and cube squash to make about 4 cups (1 L); place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool. In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage; scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside. Spinach Filling: steam spinach, squeeze out liquid and chop. In bowl, mix together spinach, green onions, oil, salt and pepper; set aside. Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 2 cups (500 mL) of the Gruyere cheese until smooth. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside. Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Gruyere. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake on rimmed baking sheet in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

ROASTED SQUASH SHELLS AND CHEESE

Steps:

• Set an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Spread the squash and onion on the sheet pan and drizzle with the olive oil. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes.
• Bring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Reserve 1 1/2 cups of pasta water and set aside. Drain pasta and return the pot to the stove.
• Combine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Transfer to the pot and slowly bring up to a simmer. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Thin out with additional pasta water if it is too thick. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve with lots of Sriracha on top.

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.

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.

BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the diced squash on a baking tray with 2 tbsp of the oil. Roast in the oven for 20-25 mins until the squash is tender and browning. Put the bigger chunks in a microwave-proof bowl with about 200ml water. Cover with cling film, pierce a couple of times, and microwave on High for 10-14 mins until really soft. Drain off the water and leave to cool a bit.
• Meanwhile, put the remaining oil in a frying pan with the onions, sage and garlic, and cook gently until softened. Set aside to cool.
• Mash the microwaved squash, or whizz in a food processor, then mix with the ricotta until smooth. Season well and taste - it may need a little sugar to bring out the sweetness of the squash. Stir in the onion mixture and walnuts, then gently stir in the roasted squash, being careful not to break it up. Spoon into a disposable piping bag and snip off the end to a width that will just fit inside one of your cannelloni tubes.
• Whisk the mascarpone with the milk, a generous grating of nutmeg, the Parmesan and plenty of seasoning (especially salt) until smooth. Spread just over half the sauce into a big ovenproof dish.
• Prepare the pasta in small batches (because it's easier to fill the tubes when warm). Bring a large saucepan of salted water to the boil. Add a few tubes at a time and boil for 2 mins, stirring occasionally so they don't stick. Lift out with a slotted spoon and cool under cold water just until you can handle them. Use scissors to snip each tube in half, pipe the squash filling into each tube and stand upright, snuggled together, in your dish. Keep repeating the process (boiling tubes, halving, then filling), until all the ingredients are used up.
• Heat oven to 200C/180C fan/gas 6 (if it's not already on). Drizzle the remaining mascarpone sauce all over the pasta tubes, scatter with extra sage leaves, a few more walnuts and some Parmesan. Bake for 30 mins until the top is crisp, the sauce bubbling and pasta softened.