Manicotti with Butternut Squash Filling
Manicotti With Butternut Squash Filling is an moderately easy dinner. Made with 1 lb. butternut squash, peeled and cubed, 1 tbsp. vegetable oil, 4 oz. onion, small dice, 1 tbsp. garlic, minced and 4 oz. white vegetable stock, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
🔗 Recipe adapted from RecipeNLG-Full
Cook manicotti shells until al dent. Carefully rinse in cold water and reserve. Steam squash until tender. Mash thoroughly. Heat oil in a sautoir and sauté onion and garlic until translucent. Add cabbage and sugar and continue to cook until cabbage is wilted. Add vegetable stock and squash and cook, uncovered, for 5 minutes. Add the Ricotta cheese and soy sauce and remove from heat. Mix well. Load mixture into piping bag and fill manicotti. Pour heated tomato sauce into baking dish and place filled manicotti on top. Sprinkle with Mozzarella cheese. Bake, uncovered, in a 325° oven.
Yield: 4 portions.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment