Food & Cooking Recipes Appetizers Squash Cannelloni Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients Vegetable oil, for baking sheet 1 butternut squash (about 1 ¼ pounds), halved lengthwise and seeded Coarse salt and freshly ground pepper 4 ounces ricotta cheese 1 ½ ounces creme fraiche 1 small bunch chives (preferably garlic chives) 8 spring-roll wrappers 1 egg, lightly beaten (for egg wash) ¼ cup canola oil Jerusalem Artichoke Vinaigrette Shelled edamame, cooked, for garnish (optional) Directions Preheat oven to 350 degrees. Lightly oil a small baking sheet. Place squash on small baking sheet, and season with salt and pepper. Bake until tender when pierced with the tip of a knife, about 45 minutes. Remove from oven, and let cool. Scoop out flesh, discarding skin. Transfer flesh to a damp cheesecloth-lined sieve set over a bowl. Refrigerate overnight. Place ricotta cheese in a second damp cheesecloth-lined sieve set over a bowl. Refrigerate overnight. Transfer squash to a large bowl. Pour squash liquid into a small saucepan, and place over medium-high heat. Cook until reduced and slightly thickened, 5 to 10 minutes. Add to squash. Season with salt and pepper. In a small bowl, stir to combine drained ricotta and creme fraiche. Stir into the squash mixture. Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add chives, and blanch for 15 seconds. Transfer to ice bath to cool. Drain well; set aside. Working with one wrapper at a time and keeping the others covered with plastic wrap; lay wrapper on work surface with a long side facing you. Spread scant 1/4 cup of the squash mixture along one long edge, leaving a 3/4-inch border on either side. Roll up like a jelly roll to enclose filling, brushing edge with egg wash to seal. Tie each end closed with a chive. Repeat with remaining wrappers and filling. Heat oil in a large skillet. Add cannelloni, and cook until heated through and evenly browned, about 1 1/2 minutes per side. Serve with Jerusalem artichoke vinaigrette, and garnish with shelled edamame, if desired. Rate it Print