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Squash Stuffed Cannelloni With Roasted Shallot Sauce

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“This is so tasty it makes me wanna pee my pants! It takes a while to make it but it is so worth the time. You can make the filling up to 1 day in advance.”
2 cannelloni

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. To prepare filling, combine first 3 ingredients in a bowl. place mixture on a jelly roll pan coated with cooking spray. drizzle butter; toss to coat. bake at 400 for 25 minutes or till lightly browned. Place squash mixture in a large bowl and mash with potato masher. stir in sour cream and next 3 ingredients.
  3. To prepare sauce, cook bacon in an oven proof dutch oven over medium high heat till crisp. Remove bacon from pan reserving 2 tsp drippings in pan; set bacon aside. add shallots and garlic to pan , saute 5 minutes or until browned. Bake at 400 degrees for 25 minutes stirring occasionally. Place pan on stove over medium high heat. Add broth and bring to a boil; scraping pan to loosen browned bits. Add broth; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat; stir in 2 tbs half and half 1/4 tsp salt and 1/4 tsp black pepper.
  4. Spread 1/4 cup filling over each noodle leaving a 1/2 inch boarder on each short end. beginning with the short end roll up each noodle jelly roll fashion. Place rolls seams down in a 13x9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400 degrees for 25 minutes or until cheese is golden. Sprinkle with bacon and hazel nuts.

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