Baked Ricotta and Butternut Squash Manicotti

Ingredients

• • 1 chopped shallot

  • 2 minced garlic cloves

  • 2 tbsp olive oil

  • 8 sprigs green onion chopped (greens only)

  • 1 small (or half medium) butternut squash (peeled and cubed 1/2 inch)

  • 2 Cups ricotta cheese

  • 16 manicotti or 24 cannelloni noodles

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 750 ml tomato sauce (1 jar)

  • 2 Cups grated mozzarella cheese

Preparation

• 1. Toss squash with 1 tbsp olive oil in a baking pan and roast at 400° F for 30 minutes.

  2. Sauté shallots and garlic in remaining olive oil in a skillet over medium heat for 1 minute.

  3. Add roasted squash and pepper and sauté for another 2 minutes.

  4. Take off heat an place in a mixing bowl, then stir in green onion, ricotta and salt (squash should remain in small lumps).

  5. Cook noodles according to package instructions, then rinse in cold water.

  6. Carefully stuff noodles with squash/ricotta mixture and place in large greased baking dish (can use same one for roasting squash).

  7. Pour tomato sauce over centre of noodles and sprinkle mozzarella on top.

  8. Bake uncovered at 350° F for 30 minutes.