Butternut Squash Manicotti

Name: Butternut Squash Manicotti
Ingredients: 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 ground 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 ground black pepper to taste

16 ingredients

8 steps

Ingredients

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 ground 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 ground black pepper to taste

Directions

1

Preheat the KitchenAid(R) Combination Wall Oven with Even-HeatTM True Convection to 350° F.
2

In the KitchenAid(R) Tri-Ply Copper 3.5-Quart Saute with Lid on your 5-Burner Gas Cooktop, heat about one tablespoon of olive oil over medium heat. Saute 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.
3

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.
4

Cut the squash into sheets using the KitchenAid(R) Vegetable Sheet Cutter Attachment (attached to the power hub of your Black Tie Stand Mixer) fitted with the thin blade.
5

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.
6

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.
7

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.
8

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.