Chef Kimberly Larsen from Harmons is here to show us a recipe that makes squash taste good. For more information, go to www.harmonsgrocery.comWinter squash & Ricotta Manicotti With Quick Tomato Marinara
Ingredients For Winter Squash Cream Sauce:
2 cups winter squash, cut into chunks
2 cups heavy cream
1/4 cup butter
1 garlic clove, minced
3/4 cup Parmesan, grated Fresh nutmeg*Best winter squash options: Butternut, Fairy Tale, Hubbard, Pink BananaDirections For Squash:
In medium saucepan, bring 6-cups water to a boil.
Add squash and cook until fork tender.
Allow to cool and dry slightly.5.
Add 1/4 cup softened butter and smash with fork.
Directions For Sauce:
In small saucepan add 1 1/2 cups heavy cream, garlic and butter.
Bring to simmer and allow to reduce for 15 minutes.
Add in remaining cream and bring back to simmer.
Remove from heat.
Whisk in grated cheese and fresh nutmeg.
Combined cream and winter squash until lightly mixed.
Allow to cool while preparing pasta.Ingredients for Manicotti & Cheese Filling:
1 box oven ready lasagna sheets
3 cups Ricotta Cheese
2 cup mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 large eggs
1/2 bunch fresh parsley, minced
4-6 basil leaves, chiffonadeDirections
In warm water soak lasagna pasta for 5-10 minutes.
Make sure sheets don't stick together.
In medium mixing bowl combined ricotta, mozzarella, 1/2 cup Parmesan, eggs and herbs.
Spread bottom of baking dish with prepared Winter Squash Cream Sauce.
Lay prepared manicotti into baking dish.
Finish rolling all sheets.
Top with remaining sauce.
Cover with foil and bake at 375 degrees for 25 minutes.
Remove foil and sprinkle with remaining Parmesan cheese.
Allow to cook 10-15 more minutes or until bubbly.
Remove and allow to set for 5-10 minutes before serving. Marinara Ingredients:
28 oz. diced tomatoes
2 tbsp. butter
/2 white onion, minced
3 cloves garlic, minced
1/2 cup white or red wine
4-6 basil leaves, chiffonadeDirections:
On med-high heat, melt butter in medium saucepan.
Add onions and saute until translucent. Add garlic and cook until fragrant.
Deglaze with 1/2 cup wine.
Add tomatoes, season with salt and pepper continue cooking sauce for 5 minutes.
5. Remove from heat.
Stir in basil. Enjoy!