Manicotti With Butternut Squash Filling - cooking recipe

Ingredients

1 lb. butternut squash, peeled and cubed
1 Tbsp. vegetable oil
4 oz. onion, small dice
1 Tbsp. garlic, minced
4 oz. white vegetable stock
3 oz. cabbage (white), shredded
1 tsp. brown sugar
2 oz. Ricotta cheese
1 Tbsp. soy sauce
8 oz. tomato sauce
12 manicotti
4 oz. Mozzarella cheese

Preparation

Cook manicotti shells until al dent. Carefully rinse in cold water and reserve. Steam squash until tender. Mash thoroughly. Heat oil in a sautoir and saut onion and garlic until translucent. Add cabbage and sugar and continue to cook until cabbage is wilted. Add vegetable stock and squash and cook, uncovered, for 5 minutes. Add the Ricotta cheese and soy sauce and remove from heat. Mix well. Load mixture into piping bag and fill manicotti. Pour heated tomato sauce into baking dish and place filled manicotti on top. Sprinkle with Mozzarella cheese. Bake, uncovered, in a 325\u00b0 oven.
Yield: 4 portions.