Roasted Squash Manicotti

I know, I know, it's been forever since I've updated this blog. This is how it always happens - we get off to a good start, and then life just takes over!

We've been so busy that we haven't been doing a lot of cooking lately. It's been mostly quick things, like stirfrys or burritos that really don't have a recipe. It's hard to find the time - or the enthusiasm - to make a real meal! But we had some family over a few weeks ago, and this is what we made to feed the masses! (Okay, six people).

This recipe takes quite a while, but you can prepare the filling earlier in the day, or even the day before, and just stick it in the fridge until you need it. 

INGREDIENTS

- 2 lbs roasted winter squash (we used butternut and mystery squash..)

- olive oil

- salt

- 1 cup walnuts

- 1 head of elephant garlic

- 1 tbsp sage

- salt and pepper to taste

- 8 manicotti shells

- alfredo sauce* 

-1 package vegan cheese, grated

1. Preheat oven to 400. Toss squash and pumpkin in a bit of olive oil and salt. Roast in the oven on a cookie sheet lined with parchment paper for 20 to 30 minutes, turning every 10 minutes. Roast garlic head at the same time, for about 15 mins, until soft. Allow squash to cool. Roast walnuts on a cookie sheet for 6 mins, turning after 3 mins. Allow to cool. Reduce oven heat to 350 degrees.

2. Mash squash and the head of garlic with a fork. Pulse walnuts in a food processor until they resemble coarse bread crumbs. Mix into the squash mixture along with the sage and the grated "cheese". Season to taste with salt and pepper.

3. Cook manicotti shells for 4 minutes in boiling water. Drain, and stuff with squash filling. (We found it was easiest to just use our hands to stuff the manicotti.) Place in a large baking dish and cover with Alfredo sauce. Cover dish and bake for 45 minutes. Remove cover and bake for 10 minutes. 

 

I need to remember to photograph first, eat later.

* Here is the recipe we used for the alfredo sauce. It was just kind of improvised, you could try a lot of different recipes
-3 C. rice milk
-1/4 C. corn starch, mixed with 1/4 C. oil
- 1/4 tsp. salt
-1 Tbsp. dried basil
-pinch cumin, sage, thyme each

1. Bring  rice milk and spices to a boil, stir in oil and corn starch mix, and then reduce heat. Let simmer until ready to use, whisking often.  
So delicious! John's mom brought a butternut squash soup, so we had that as a side, as well as some roasted asparagus! It was a hit with everyone. 

R

                                                                Rowan loves the soup! And messes!