Lunch / Dinner
Squash & Chard Manicotti
At first glance, squash-stuffed pasta may seem odd, but in Italy, it’s a triedand-true combination. And once you taste this blend of butternut, chard, and Gruyere, you’ll understand why.
FOR THE MANICOTTI, BOIL:
FOR THE BÉCHAMEL, MELT:
Butternut squash is high in fiber and easy to work with. Cube it no larger than game dice — big chunks take longer to cook and are difficult to roll.
Preheat oven to 425°; coat a large baking dish with nonstick spray.
For the manicotti, boil lasagna sheets until pliable, 4 minutes; drain.
Sauté squash, leeks, and pepper flakes for the filling in 2 Tbsp. butter in a nonstick skillet until leeks are soft, 5 minutes. Add broth and sugar; cover and simmer until liquid evaporates and squash is soft, 5–7 minutes. Stir in chard and sage; cover and sweat until chard wilts, 2 minutes. Season filling with ½ tsp. salt and black pepper.
Blend 1 cup Gruyère, ricotta, Parmesan, and egg together in a large bowl. Fold in squash mixture.
For the béchamel, melt 3 Tbsp. butter in a large saucepan over medium heat. Stir in flour, cook 1 minute, then whisk in milk. Bring mixture to a simmer, stirring constantly, until thickened; remove from heat and add ½ tsp. salt, white pepper, nutmeg, and cayenne. Coat the bottom of the baking dish with 1 cup béchamel.
Fill and roll manicotti (as shown in second step photo); top with remaining béchamel and ½ cup Gruyère. Bake manicotti, uncovered, until cheese is golden and sauce is bubbly, 25 minutes. Let manicotti stand 5 minutes before serving.
Add Swiss chard ribbons to the cooked squash. Sweat, covered, until softened but not mushy.
Measure ¼ cup filling onto each pasta sheet and roll manicotti like a rug, snugly but not too tight.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 421mg 17%
Carbs 28g 9%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.