Roasting the butternut squash is the longest part of this recipe.
Let's get started.
Butternut Squash Manicotti
1 lb. Manicotti
1 Butternut Squash, peeled and cubed
1 Head of Garlic, peeled
1 Small Red Onion, quartered
1 Tbsp. Italian Seasoning
2 Tbsp. Olive Oil
Kosher Salt
Freshly Ground Black Pepper
Red Pepper Flakes
1/2 Cup Heavy Cream
4 Oz. Cream Cheese
1/2 Cup Parmesan Cheese
12 Mozzarella Sticks
Pre-heat your oven to 375 degrees Fahrenheit.
On a baking sheet add your butternut squash, garlic cloves, onion, drizzle with olive oil and season with Italian seasoning, salt, pepper, and red pepper flakes.
Roast for 45 minutes or until squash is tender.
Remove from the oven and place into a blender along with heavy cream, cream cheese, parmesan cheese, and blend until smooth.
While the squash is roasting cook manicotti according to package directions until it reaches al dente. Drain and set aside.
On a baking dish, ladle some of the butternut squash mixture onto the bottom. Place one mozzarella stick into one manicotti and place on prepared baking dish. Repeat with remaining manicotti.
Top with remaining sauce and bake for an additional 25-30 minutes.
Remove from the oven allow to cool for 5 minutes.
Serve and enjoy.
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