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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.

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Ingredients

FOR THE MANICOTTI, BOIL:

SAUTÉ:

BLEND:

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.

Instructions

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.

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.

Measure ¼ cup filling onto each pasta sheet and roll manicotti like a rug, snugly but not too tight.

Nutritional Facts

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