Roasted Squash And Spinach Cannelloni

• 2 cups cubed, peeled acorn squash
• 1 cup cubed red onion
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 680 milliliters tomato sauce with juice (marinara?)
• 16 ounces ricotta (454 g)
• 284/10 oz grams frozen spinach, thawed and squeezed dry
• 1/2 cup parm, grated
• 1 egg
• 200 grams cannelloni, oven ready
• 1 cup shredded provolone
• 1 cup romano cheese, grated

1. Preheat oven to 400. Grease a rimmed baking sheet or line with non-stick foil.
2. Combine squash, onion, salt, pepper and toss til coated. Spread in single layer in prepared pan.
3. Bake, uncovered, stirring occasionally, for 45 min. or until tender and lightly browned. Cool
4. Reduce oven to 350. Spread 1 cup tomato sauce in bottom of greased 9 X 13 baking dish.
5. To prepare filling, place squash mixture in food processer. Pulse until well combined.
6. Add ricotta, spinach, parm amd egg. Process until almost smooth.
7. Spoon filling into pastry bag (or ziplock bag) and pipe into cannelloni.
8. Place filled cannelloni in single layer on top of sauce in dish. Pour remaining sauce over top.
9. Bake, uncovered, for 45 min. Uncover and sprinkle with provolone and romano.

red onion, olive oil, salt, pepper, tomato sauce, ricotta, frozen spinach, parm, egg, cannelloni, provolone, romano cheese

Taken from www.epicurious.com/recipes/member/views/roasted-squash-and-spinach-cannelloni-569691acdd1454a1055d8fce (may not work)