Squash Stuffed Cannelloni With Roasted Shallot Sauce

READY IN: 2hrs
Recipe by Monica P

This is so tasty it makes me wanna pee my pants! It takes a while to make it but it is so worth the time. You can make the filling up to 1 day in advance.

Top Review by CIndytc

This was the star of the dinner! Wonderful recipe...I was concerned as the recipe calls for putting butter on squash but is not listed in the ingredients. Then it also has wine in the ingredients but does not tell you what to do with it. I figured it was to go in to deglaze the pan after baking for the sauce. Made for PAC Spring 2012...Loved it.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. To prepare filling, combine first 3 ingredients in a bowl. place mixture on a jelly roll pan coated with cooking spray. drizzle butter; toss to coat. bake at 400 for 25 minutes or till lightly browned. Place squash mixture in a large bowl and mash with potato masher. stir in sour cream and next 3 ingredients.
  3. To prepare sauce, cook bacon in an oven proof dutch oven over medium high heat till crisp. Remove bacon from pan reserving 2 tsp drippings in pan; set bacon aside. add shallots and garlic to pan , saute 5 minutes or until browned. Bake at 400 degrees for 25 minutes stirring occasionally. Place pan on stove over medium high heat. Add broth and bring to a boil; scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat; stir in 2 tbs half and half 1/4 tsp salt and 1/4 tsp black pepper.
  4. Spread 1/4 cup filling over each noodle leaving a 1/2 inch boarder on each short end. beginning with the short end roll up each noodle jelly roll fashion. Place rolls seams down in a 13x9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400 degrees for 25 minutes or until cheese is golden. Sprinkle with bacon and hazel nuts.

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