Squash & Chard Manicotti

By AzWench

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.

Ingredients

• FOR THE MANICOTTI, BOIL:
• 12 dry lasagna sheets (such as Barilla)
• SAUTÉ:
• 2 1/2 cups peeled and diced butternut squash
• 1 cup sliced leeks
• Pinch of red pepper flakes
• 2 Tbsp. unsalted butter
• 1/4 cup low-sodium vegetable broth
• 2 tsp. sugar
• 2 cups sliced Swiss chard
• 1 Tbsp. minced fresh sage
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• BLEND:
• 1 1/2 cups shredded Gruyère, divided
• 1 cup part-skim ricotta cheese
• 3/4 cup grated Parmesan
• 1 egg
• FOR THE BÉCHAMEL, MELT:
• 3 Tbsp. unsalted butter
• 1/4 cup all-purpose flour
• 3 cups skim milk
• 1/2 tsp. kosher salt
• 1/4 tsp. white pepper
• 1/4 tsp. nutmeg
• 1/4 tsp. cayenne pepper

Details

Servings 1

Preparation

Step 1

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.