Butternut Squash Manicotti In Gorgonzola Cream

• 1 ea. butternut squash
• 1 # mascarpone
• 1/4 # grated parmesan cheese
• Salt and pepper to taste
• 8 sheets fresh pasta dough
• Gorgonzola Cream Sauce
• 2 C. heavy cream
• 1/2 # gorgonzola
• Slight scrape of nutmeg
• Salt and pepper to taste

1. Filling
2. 1. Split butternut squash lengthwise. Scoop out seeds. Lightly oil cut faces, season with salt and
3. pepper, and place face-down on a baking sheet. Roast in a 350u0b0 oven until the thickest part of
4. the squash is soft. Remove from oven and allow to cool.
5. 2. Scrape butternut meat into a bowl. Add mascarpone and parmesan. Mix well. Season with
6. salt and pepper. Note: Variations in size of the squash may necessitate changing the amounts
7. of the cheeses. Go with your heart!
8. Assembly
9. 1. Lay a sheet of pasta dough on the table running lengthwise in front of you. Cut the sheet in
10. half or thirds making appropriately sized shapes.
11. 2. Place a good quantity of filling along each sheet about 1/2 inch from bottom edge.
12. 3. Gently roll pasta into a filled tube
13. 4. Place each tube seam side down in a baking dish.
14. 5. Top with gorgonzola cream. Place in 350u0b0 oven and bake for 45 minutes.
15. 6. Serve onto plates. Top with extra gorgonzola cream, parsley, and hazelnuts.
16. 7. When finished, cut in the middle of each crimp with a pasta wheel or similar cutter. Lay out on
17. sheet pans on a little cornmeal.
18. 8. Proceed with remaining sheets.
19. Gorgonzola Cream Sauce
20. 1. Combine all ingredients.
21. 2. Bring to a simmer, and cook for 5-10 minutes.
22. 3. Adjust seasonings

butternut squash, mascarpone, parmesan cheese, salt, pasta, gorgonzola cream sauce, heavy cream, gorgonzola, nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/butternut-squash-manicotti-in-gorgonzola-cream-51147531 (may not work)