Roasted Butternut Squash, Ricotta, & Spinach Cannelloni

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Gurjyote Sethi
Gurjyote Sethi

Ingredients:

1 Medium Butternut Squash, Peeled & Cut Into 1-inch Dice
2 Tablespoons Olive Oil
4 Ounces Spinach, & Chopped
1 (8 Ounce) Package Ricotta Cheese
1 Cup Grated Pecorino Cheese
Salt & Pepper To Taste
2 Teaspoons Finely Chopped Fresh Sage
1 Package Lasagna sheets
1/3 Cup Chopped Walnuts

Béchamel Sauce:
4 Tablespoons of Butter
1/4 Cup All-Purpose Flour
3 Cups Milk
Salt
White Pepper
Nutmeg

roasted-butternut-squashDirections:

To roast the squash, preheat the oven to 400 degrees F.
Toss the squash with the olive oil, then arrange on a baking sheet.
Bake until fork tender, about 25 minutes.
Cool to room temperature.
To make the béchamel, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color.
Slowly start adding the milk, whisking continuously to prevent lumps from forming.
Continue to simmer until the sauce begins to thicken, stirring often.
Season with a pinch of salt, white pepper and nutmeg.
Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a butter sheet.
Cook lasagne sheets in boiling salted water for 9 minutes or (as instructed ), then place in cold water,
and place on clean kitchen towels.
In a bowl, add the squash, spinach, ricotta, 1/3 cup Pecorino, salt, pepper, and fresh sage.
Mix gently, keeping the mixture slightly chunky.
Spread 1 cup of the béchamel sauce in a 13×9 inch baking pan.
Lay out each lasagne sheet and fill with about 3 tablespoons of the filling.
Roll the cannelloni snugly and place seam down in the baking pan.
Continue to fill the remaining pasta sheets.
Spoon the remaining sauce over the cannelloni and sprinkle with the walnuts and remaining Pecorino cheese.
Preheat oven to 375 degrees F.
Bake covered with foil for 20 minutes.
Remove foil and bake uncovered until bubbly and lightly browned, about another 20 minutes.
Serve Hot with toasted garlic bread.

Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com