Squash-Stuffed Cannelloni with Roasted-Shallot Sauce and Hazelnuts

Ingredients

• 3 slices bacon smoked chopped
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter melted
• 10 cup butternut squash cubed () ( 4 pounds)
• 16  lasagna noodles cooked
• 0.5 cup wine dry white
• 14 ounce fat-skimmed beef broth fat-free canned
• 3 ounces fontina shredded
• 2 tablespoons sage fresh chopped
• 2  garlic clove crushed
• 0.3 cup half and half 
• 2 tablespoons half and half 
• 0.3 cup hazelnuts toasted chopped
• 0.3 teaspoon salt 
• 0.3 cup shallots chopped
• 0.5 pound shallots peeled halved
• 0.5 cup cream fat-free sour

Equipment

• bowl
• frying pan
• oven
• baking pan
• potato masher
• stove
• dutch oven

Directions

1. Preheat oven to 40
2. To prepare filling, combine first 3 ingredients on a jelly roll pan coated with cooking spray.
3. Drizzle with butter; toss to coat.
4. Bake at 400 for 25 minutes or until lightly browned, stirring occasionally.
5. Place squash mixture in a large bowl; mash with a potato masher. Stir in sour cream, 1/4 cup half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
6. To prepare sauce, cook bacon in a Dutch oven over medium-high heat until crisp.
7. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
8. Add 1/2 pound shallots and garlic to drippings in pan; saut 5 minutes or until browned.
9. Bake at 400 for 25 minutes, stirring occasionally.
10. Place pan on stovetop over medium-high heat.
11. Add wine, scraping pan to loosen browned bits.
12. Add broth; bring to a boil. Reduce heat; simmer 5 minutes.
13. Remove from heat; stir in 2 tablespoons half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
14. Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion.
15. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray.
16. Pour sauce over noodles; sprinkle evenly with cheese.
17. Bake at 400 for 25 minutes or until cheese is golden.
18. Sprinkle with bacon and hazelnuts.