Squash Stuffed Manicotti

It’s time for my annual tribute to squash: I love you, squash. You are utterly adaptable—you work equally well in a dessert or a savory dish; you are not afraid to flaunt your brightest orange, or faintest yellow; you can be infused into a dish, mixed with cream and spices, or stand alone, roasted or braised with a sprinkle of salt; and you transcend the seasons, beguiling a summer pasta salad as readily as a winter root vegetable mash.

But my family does not feel the same way. You’re OK. No offense, because you know I feel differently. They like you … but they don’t love you. Unless you are in a sweet muffin littered with chocolate chips. But I adore your myriad possibilities, so last night I decided to sneak you into manicotti. And you know what? Every single family member gobbled it up. From the picky six-year-old who “hates” you (sorry) to the eleven-year-old who is intrigued more by your flavor than your texture, to my husband, who finds you appealing. While they may not be ready to profess undying love, I think there’s hope.

RECIPE: Squash and Ricotta Stuffed Manicotti

I package manicotti (about 16 manicotti)

15 oz each whole milk ricotta cheese and cottage cheese (any kind)

1 egg

1 small butternut squash (about 2 lbs), halved and roasted, flesh scooped out

1-2 tbsp dried, crushed sage leaves

1/4 cup grated parmesan

A tiny bit grated nutmeg (1/4 tsp?)

Salt and pepper

Tomato sauce (see below)

2 cups grated mozzarella cheese

Tomato sauce:

Olive oil

1 small onion diced

2 cloves garlic

32 oz peeled whole or diced romas

1 tsp honey (optional)

1 bay leaf

Salt and pepper

Sauté onions in oil until soft and edges brown a tiny bit.

Add garlic, tomatoes, honey and bay leaf. Simmer partially covered over medium heat for about 15 minutes. Add salt and pepper to taste.

Time saver: Can make ahead and store in fridge or freeze.

Method:

Preheat oven to 350.

Parboil manicotti until al dente, toss with oil and set aside to cool.

Mix squash, ricotta, cottage cheese, parmesan, egg and spices in a bowl and stir until well blended.

Tip: Can make a day ahead and store covered in fridge.

Stuff manicotti with ricotta mixture. (I sliced manicotti down one side to make it easier.)

Put a bit of sauce on bottom of 9×13 pan. Lay stuffed manicotti side by side in pan. Top with tomato sauce and grated cheese.

Tip: Can cover and freeze at this point. Thaw before baking.

Bake in oven for about 30 minutes or until just golden brown on edges.

Serve hot, with salad.

Leftovers keep for days in the fridge!

Originally published in Madison Magazine Nov 24., 2013