Heeere we go again! I've enjoyed taking part in the Dairy Goodness Cream Challenge so much over the past few years, I decided to go out on a limb and compete in three challenges this year! For my second challenge I had to create a stuffed pasta recipe featuring the key ingredient, cream! From the moment I was confirmed to take part in the stuffed pasta challenge I knew exactly what I wanted to make, Butternut Squash Cannelloni!
A few years ago I came up with a super quick version of a butternut squash cannelloni inspired by a whole bunch of leftovers in the fridge that needed to be used up, including roasted butternut squash, lasagna sheets, tomato sauce, and cottage cheese. That quick butternut squash cannelloni recipe was so simple and delicious, it's stayed with me all these years. As much as that quickie cannelloni was tasty, I wanted to take it up a notch with the addition of fresh cream, which I knew would transform this dish, giving it an even creamier flavour and texture. Although cannelloni seems like it would be very time consuming and requires many steps, this cannelloni recipe is actually very simple thanks to a no-cook cream sauce and a little day-prior prep. To save time the day of serving, I like to roast and puree my butternut squash and whirr up my cream sauce the day before, so all I have to do is assemble and bake for a comforting and delicious homemade stuffed pasta dinner that I would be proud to serve my friends and family.
Please take a moment to check out my recipe and VOTE for a chance to win an 11-piece stainless steel Paderno cookware set! I was fortunate enough to win the Comforting Mac & Cheese Challenge this year with my French Onion Mac & Cheese recipe and received the gorgeous Paderno set, so I can vouch for how incredible the cookware set really is! Thanks to my new Paderno set I feel like I have so much more control over cooking my product, making the time I spend in my kitchen all the more enjoyable.
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