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Mushroom And Roasted Squash Cannelloni

Ingredients

For the filling:

  • 1 pound butternut squash, peeled and cut into 1/2-inch dice
  • ¼ cup olive oil
  • 15 sprigs thyme
  • Salt and pepper
  • ¼ pound black trumpet mushrooms, rinsed
  • ¼ pound chanterelle mushrooms, rinsed
  • ¼ pound oyster mushrooms, rinsed
  • 2 sticks butter (1/2 pound)
  • 1 ¼ cups all purpose flour
  • 2 ½ cups whole milk, warmed
  • 8 ounces mascarpone

For garnish:

  • ¼ cup olive oil
  • 2 pounds chard, washed, stems removed and coarsely shredded

For assembly:

  • 1 stick butter
  • 8 sheets of pasta (see recipe)
  • 1 cup grated Parmesan, or more
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1706 calories; 129 grams fat; 66 grams saturated fat; 2 grams trans fat; 46 grams monounsaturated fat; 7 grams polyunsaturated fat; 107 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 37 grams protein; 279 milligrams cholesterol; 1172 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat oven to 350 degrees. Combine squash, 1/4 cup olive oil, 5 sprigs thyme, salt and pepper, and spread in one layer on a baking sheet. Bake until squash is soft, about 45 minutes. Set aside.
  2. Trim and chop mushrooms. Heat one stick of butter in a wide saucepan over low heat. When it melts, add mushrooms, a big pinch of salt, some pepper and remaining thyme. Cook, stirring occasionally, for at least 30 minutes, until mushrooms give up their liquid and begin to brown. Set aside.
  3. While squash and mushrooms cook, make béchamel sauce. Heat remaining stick of butter in a saucepan over medium heat. When it melts, gradually whisk in the flour until it is incorporated. Cook, whisking continually, until flour browns a bit, about 5 minutes. Stir in some salt and pepper. Add milk 1/2 cup at a time, whisking after each addition until smooth. Cook over low heat, stirring frequently, for about 15 minutes. Whisk in mascarpone. Refrigerate.
  4. Place 1/4 cup olive oil in large skillet over medium high heat. Add half the chard and a large pinch of salt. Cook, stirring occasionally, until chard wilts. Remove with a slotted spoon. Repeat with remaining chard. Remove, and keep warm.
  5. Bake until hot, about 30 minutes. Serve on a small bed of chard, with pan juices, passing remaining Parmesan at the table.

To assemble:

  1. Use 1/2 stick of butter to grease a large baking pan generously. Heat oven to 350 degrees. Work with 2 or 3 pasta sheets at a time. Put them on a work surface, long end facing you. Smear a layer of béchamel along that end. Top with a portion of mushrooms and squash. Roll up the long way, enclosing ingredients. As you finish each roll (you should have 8), place it in a baking pan. When all cannelloni are made, dot with remaining butter and pour reserved pasta cooking water into the pan. Sprinkle with half the Parmesan.

2 hours

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