This recipe may sound time consuming but it is really worth it. You can start the day before and roast the pumpkin and squash. I hope you enjoy it and would love to hear your comments.
Pumpkin and Butternut Manicotti
Big hit! Don’t let the ingredient list fool you, it’s easy. Many of the steps can be done in advance.
1 C flour
1 C milk
¼ c water
pinch of salt
2 T butter
Whisk flour, milk, water, eggs and pinch of salt together. Once combined add melted butter. Pour by ¼ cup full onto a hot griddle. Swirl the batter around the pan to make a thin circle. Flip crepe when it becomes opaque.
2 C roasted, mashed, butternut squash
2 C roasted, mashed, pumpkin
30 oz ricotta, part skim
¼ C chopped parsley, fresh
1 T chopped sage, fresh
1/8 t nutmeg
½ cup parmesan or pecorino romano
¼ cup of butter
¼ cup flour
2 cups milk
1/8 teaspoon nutmeg
1 tablespoon fresh sage, chopped
Roast squash and pumpkin in a 425 oven until golden about ½ hour on one side. Turn with spatula and roast for about 20 to 30 minutes more. Let cool completely.
Combine all in squash, pumpkin, ricotta, eggs, cheese and herbs in a pan.
Make béchamel sauce. Saute butter in pan until light brown. Add flour and mix with whisk. Whisk in 2 cups milk cook until thickened. Add salt and pepper and 1/8 teaspoon nutmeg and sage. Set aside to cool a little.
Pour about a ¼ inch of sauce in bottom of pan. Roll mixture into crepes, about ½ cup of squash/pumpkin mixture per crepe. Place crepes together tightly in pan. Pour remaining sauce over top.
Cook at 350 for about an hour, covered.