Pumpkin Cannelloni with Clams and Sage Brown Butter recipes

Pumpkin Cannelloni with Clams and Sage Brown Butter recipes
21 Ingredients
  • 2 tablespoons unsalted butter
  • 1 pound sugar pumpkin or other sweet winter squash such as butternut, peeled, seeded, and cut into 1-inch cubes (3 cups)
  • 3/4 cup diced (1/4 inch) fennel bulb (sometimes called anise)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped shallot
  • 1/4 cup water
  • 4 (6- by 4-inch) fresh pasta rectangles
  • 1 tablespoon olive oil
  • 2 bacon slices, cut crosswise into 1/4-inch-wide strips
  • 1/3 cup thinly sliced shallot
  • 1 garlic clove, minced
  • 20 small hard-shelled clams (2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
  • 1/2 cup dry white wine
  • 1/4 teaspoon fennel seeds
  • 1 tablespoon chopped fresh sage
  • 1/2 stick (1/4 cup) unsalted butter
  • 8 fresh sage leaves
  • 2 tablespoons minced shallot
  • 1 teaspoon fresh lemon juice
  • 1/4 cup chopped fresh parsley
Nutrition
479
24% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

43% 28

Saturated

69% 14

Trans

- 1

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

13% 38

Carbs (net)

- 33

Fiber

21% 5

Sugars

- 5

Sugars, added

- 0

Protein

36% 18

Cholesterol

32% 95

Sodium

32% 773

Calcium

19% 186

Magnesium

23% 96

Potassium

16% 741

Iron

26% 5

Zinc

13% 1

Phosphorus

40% 280

Vitamin A

95% 855

Vitamin C

39% 35

Thiamin (B1)

33% 0

Riboflavin (B2)

16% 0

Niacin (B3)

22% 3

Vitamin B6

36% 0

Folate equivalent (total)

34% 135

Folate (food)

- 70

Folic acid

- 39

Vitamin B12

348% 8

Vitamin D

3% 0

Vitamin E

24% 4

Vitamin K

122% 146
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