Butternut Squash Manicotti

Butternut Squash Manicotti later Olive Oil, White Onion, Crushed Tomatoes, Garlic, Unsalted Butter, Parsley, Salt And pitch Black Pepper, Butternut Squash, Ricotta, Shredded Mozzarella Cheese, Parmesan Cheese, Eggs, Parsley, Sage, Rosemary, Salt And arena Black Pepper

The ingredient of Butternut Squash Manicotti

• 1 tablespoon olive oil
• 1 white onion chopped
• 28 ounces crushed tomatoes
• 4 cloves garlic minced
• 1 2 cup unsalted butter
• 1 handful parsley sage and rosemary chopped
• salt and dome black pepper to taste
• 1 butternut squash trimmed peeled
• 15 ounces ricotta
• 2 cups shredded mozzarella cheese
• 1 2 cup parmesan cheese
• 3 eggs 1 for egg wash
• 1 bunch parsley chopped
• 2 sprigs sage chopped
• 2 sprigs rosemary chopped
• salt and ring black pepper to taste

The Instruction of butternut squash manicotti

• preheat the kitchenaidu00ae combination wall oven with even heatu2122 true convection to 350u00b0 f
• in the kitchenaidu00ae tri ply copper 3 5 quart sautu00e9 with lid on your 5 burner gas cooktop heat about one tablespoon of olive oil over medium heat sautu00e9 the onion until it is soft and translucent add in the garlic and cook until just fragrant add in the tomatoes butter and a small handful of herbs season to taste with salt and pepper simmer until the butter has melted and the sauce reaches your desired consistency set the sauce aside
• peel the butternut squash ideally you want to trim the heavy bottom part of the squash so that the squash is an even cylinder then cut off the hollow end save any unused squash for another dish
• cut the squash into sheets using the kitchenaidu00ae vegetable sheet cutter attachment attached to the power hub of your black tie stand mixer fitted with the thin blade
• in a large bowl or your stand mixer fitted with a paddle attachment mix together the filling ingredients season to taste with salt and pepper
• spoon a thin layer of sauce onto the casserole dish set aside make the egg wash by beating one egg with a tablespoon of water set aside
• spoon about 3 4 tablespoons of the filling onto the butternut squash sheets roll up one end using a brush or your finger rub egg wash onto the top of that end cut the opposite end leaving enough of the butternut squash sheet to seal it together press the ends together with the ends facing down place the butternut squash manicotti into the baking dish
• spoon out the remaining sauce in two straight lines across the manicotti sprinkle with parmesan top with parsley bake in the oven for 45 minutes or until the squash is tender and the cheese has melted to serve sprinkle with some more fresh parsley

Nutritions of Butternut Squash Manicotti

@type: nutritioninformation
@type: 830 calories
@type: 38 grams
@type: 325 milligrams
@type: 60 grams
@type: 8 grams
@type: 40 grams
@type: 34 grams
@type: 980 milligrams
@type: 5 grams