Butternut Squash Cannelloni

Yield 8 servings

Ingredients

FILLING:

10  cup  (1/2-inch) cubed butternut squash (about 4 pounds)

1/4  cup  chopped shallots

2  tablespoons  chopped fresh sage

Cooking spray

1  tablespoon  butter, melted

1/2  cup  fat-free sour cream

1/4  cup  half-and-half

1/4  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

SAUCE:

3  slices bacon, chopped

1/2  pound  shallots, peeled and halved

2  garlic cloves, crushed

1/2  cup  dry white wine

1  (14-ounce) can chicken broth

2  tablespoons  half-and-half

1/4  teaspoon  salt

1/4  teaspoon  freshly ground black pepper

REMAINING INGREDIENTS:

16  cooked lasagna noodles

3/4  cup  (3 ounces) shredded fontina cheese

1/4  cup  chopped blanched hazelnuts, toasted

Preparation

Preheat oven to 400°.

To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray. Drizzle with butter; toss to coat. Bake at 400° for 25 minutes or until lightly browned, stirring occasionally. Place squash mixture in a large bowl; mash with a potato masher. Stir in sour cream, 1/4 cup half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add 1/2 pound shallots and garlic to drippings in pan; sauté 5 minutes or until browned. Bake at 400° for 25 minutes, stirring occasionally. Place pan on stovetop over medium-high heat. Add wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; stir in 2 tablespoons half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until cheese is golden. Sprinkle with bacon and hazelnuts.

Nutritional Information

Calories: 349 (29% from fat)

Fat: 11.4g (sat 5g,mono 4.5g,poly 1g)

Protein: 12.2g

Carbohydrate: 51.8g

Fiber: 7.8g

Cholesterol: 26mg

Iron: 3mg

Sodium: 414mg

Calcium: 206mg