SQUASH & RICOTTA WRAPS WITH CORIANDER SALSA
The combination of sweet squash, creamy ricotta and a zingy salsa creates a flavour-packed supper
Provided by Emma Lewis
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Toss together the squash, cumin and 2 tbsp oil in a bowl and season well. Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
- Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa. Toast the tortillas on the griddle for 30 secs on each side. Fold them in half, then halve again to make a pocket. Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.
Nutrition Facts : Calories 549 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 2.68 milligram of sodium
SQUASH, SAGE, AND RICOTTA CANNELLONI
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 570 g, Fat 30 g, Fiber 3 g, Protein 25 g
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