Butternut Squash Manicotti

Butternut Squash Manicotti

The holiday season is upon us, my friends! It’s time to think about dishes that are fit for a feast, and I have just the thing. Butternut Squash Manicotti is perfect for sharing, and also perfect for those guests who watch what they eat. I am replacing the pasta with a vitamin rich seasonal vegetable: butternut squash. Don’t get me wrong, there is still all of that cheesy deliciousness, but those guests who are doing the no carb or no pasta thing can indulge freely.

Butternut Squash Manicotti

This Butternut Squash Manicotti is topped with a homemade garlic butter tomato sauce that made my Italian husband proud. To make this recipe, preheat the KitchenAid® Combination Wall Oven with Even-Heat™ True Convection to 350° F and then start by making the sauce.

Butternut Squash Manicotti

In a KitchenAid® Tri-Ply Copper 3.5-Quart Sauté with Lid on your 5-Burner Gas Cooktop, heat about one tablespoon of olive oil over medium heat. Sauté 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.

Butternut Squash Manicotti

Simmer until the butter has melted and the sauce reaches your desired consistency. Set the sauce aside.

Butternut Squash Manicotti

Next, 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.

Cut the squash into sheets using the KitchenAid® Vegetable Sheet Cutter Attachment attached to the power hub of your Black Tie Stand Mixer.

It comes with two different blades to allow you to cut thinner or thicker sheets. I used the thin blade. It worked perfect for this recipe.

Butternut Squash Manicotti

The filling is a mixture of ricotta, mozzarella, parmesan, and eggs. You can use whatever herbs you like, but I’m a fan of parsley, rosemary, and sage.

Butternut Squash Manicotti

In a large bowl or in your Black Tie Stand Mixer fitted with a paddle attachment, mix together the filling ingredients.

Butternut Squash Manicotti

Season to taste with salt and pepper.

Butternut Squash Manicotti

Prep the casserole dish by spooning a thin layer of sauce onto the bottom. Now the fun part: rolling up the Butternut Squash Manicotti. Spoon about 3-4 tablespoons of the filling onto the butternut squash sheets.

Butternut Squash Manicotti

Using a brush or your finger, rub egg wash onto the top of the end you will be rolling from.

Butternut Squash Manicotti

Cut the opposite end, leaving enough of the butternut squash sheet to seal it together. Press the ends together.

Butternut Squash Manicotti

Then roll it up all the way!

Butternut Squash Manicotti

Butternut Squash Manicotti

With the ends facing down, place the butternut squash manicotti into the baking dish.

Butternut Squash Manicotti

Spoon out the remaining sauce in two straight lines across the manicotti.

Butternut Squash Manicotti

Sprinkle with parmesan.

Butternut Squash Manicotti

Top with some fresh parsley.

Butternut Squash Manicotti

Butternut Squash Manicotti

Bake in the Combination Wall Oven for 45 minutes or until the squash is tender, and the cheese has melted.

Butternut Squash Manicotti

This seasonal Butternut Squash Manicotti recipe makes a great holiday side dish.

Butternut Squash Manicotti

It would also serve as a delicious appetizer for guests while they are waiting to feast on the big meal. It is comfort food at its finest. To serve sprinkle with more fresh parsley.

Butternut Squash Manicotti

Share your take on this Butternut Squash Manicotti on Instagram using #ForTheMaking for a chance to be featured.

Butternut Squash Manicotti

Makes 4 servings

INGREDIENTS

For the garlic butter tomato sauce

1 tablespoon olive oil
1 white onion, chopped
28 ounces crushed tomatoes
4 cloves garlic, minced
1/2 cup unsalted butter
Handful of parsley, sage, and rosemary, chopped
Salt and pepper to taste

For the manicotti

1 butternut squash, trimmed peeled
15 ounces ricotta
2 cups mozzarella, shredded
1/2 cup parmesan
3 eggs (one for egg wash)
1 bunch parsley, chopped
2 sprigs sage, chopped,
2 sprigs rosemary, chopped
Salt and pepper to taste

DIRECTIONS

Preheat the KitchenAid® Combination Wall Oven with Even-Heat™ True Convection to 350° F.

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

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.

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

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.

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.

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.

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.

Butternut Squash Manicotti Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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