Roasted Squash, Spinach And Cheese Cannelloni

• 10 prepared cannelloni or manicotti shells, or lasagna noodles
• Squash filling:
• 1 butternut squasht(about 1-1/4 lb/625 g)
• 4 cloves garlic
• Halftnion, cut_into chunks
• 2 tbsp (25 mL)txtra-virgin olive oil
• 1 tsp (5 mL)temon juice
• 1/4 tsp (1 mL)tach salt and pepper
• 1/2 cup (125 mL)ticotta cheese
• 1/3 cup (75 mL)trated parmesan cheese
• 1 tbsp (15 mL) chopped fresh saget(or 1 tsp/5 mL dried)
• 3/4 cup (175 mL)toarsely choppedttoasted hazelnuts
• Spinach filling:
• 1 bag (1 lb/500 g) spinach, trimmed
• 4 green onions,tfinely chopped
• 1 tbsp (15 mL) extra-virgin olive oil
• 1/2 tsp (2 mL)tach salt and pepper
• Bechamel Sauce:
• 2 tbsp (25 mL)tutter
• 3 tbsp (50 mL)tll-purpose flour
• 2-1/4 cups (550 mL)tilk (approx)
• 1/4 tsp (1 mL)tach salt, pepper and ground nutmeg
• 2-1/2 cups (625 mL)thredded Gruyere cheese

1. Squash Filling: Peel and cube squash to make about 4 cups (1 L); place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425u0b0F (220u0b0C) oven until tender, about 40 minutes. Let cool.
2. In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage; scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside.
3. Spinach Filling: steam spinach, squeeze out liquid and chop. In bowl, mix together spinach, green onions, oil, salt and pepper; set aside.
4. Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 2 cups (500 mL) of the Gruyere cheese until smooth. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside.
5. Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Gruyere. (Make-ahead: Cover and refrigerate for up to 2 hours.)
6. Bake on rimmed baking sheet in 375u0b0F (190u0b0C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

cannelloni, filling, butternut squash, garlic, onion, olive oil, lemon juice, salt, ricotta cheese, parmesan cheese, fresh sage, hazelnuts, green onions, extravirgin olive oil, salt, bechamel sauce, butter, flour, milk, salt, gruyere cheese

Taken from www.epicurious.com/recipes/member/views/roasted-squash-spinach-and-cheese-cannelloni-50056060 (may not work)