Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts

Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts
23 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 applewood smoked bacon, chopped
  • 1/2 pound shallots, peeled and halved
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 1 (14-ounce) can fat-free, less-sodium 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
Nutrition
450
23% daily value
8 servings
                                       
                                            balanced, high-​fiber
     

Fat

29% 19

Saturated

30% 6

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

20% 60

Carbs (net)

- 52

Fiber

32% 8

Sugars

- 9

Sugars, added

- 0

Protein

26% 13

Cholesterol

10% 30

Sodium

22% 530

Calcium

26% 258

Magnesium

28% 118

Potassium

23% 1071

Iron

18% 3

Zinc

15% 2

Phosphorus

33% 229

Vitamin A

142% 1275

Vitamin C

57% 52

Thiamin (B1)

29% 0

Riboflavin (B2)

14% 0

Niacin (B3)

24% 4

Vitamin B6

49% 1

Folate equivalent (total)

22% 90

Folate (food)

- 90

Folic acid

- 0

Vitamin B12

14% 0

Vitamin D

41% 6

Vitamin E

28% 4

Vitamin K

32% 38

Sugar alcohols

- 0

Water

- 356
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