Scarborough Fare

Roasted Squash and Kale Cannelloni with Miso Cream Sauce

 

Ingredients

Cannelloni

• 1 medium butternut squash, abiut 2 lbs

• 1/4 cup olive oil

• 1 cp finely chopped onions

• 1 tbsp chopped garlic

• 1 large bunch kale, stems and ribs removed, chopped

• 1/2 cup finely grated Parmesan cheese

• 1/2 tsp salt

• 20 oven-ready Cannelloni shells, about 6 oz

Sauce

• 2 tbsp butter

• 1/3 cup white miso

• 1/4 cup flour

• 5 cups hot water

• 1 cup whipping cream

Garnish

• 1 tbsp butter

• 3/4 cup panko bread crumbs

• 1 tbsp finely chopped parsley

• 1/2 cup finely grated Parmesan cheese

Preparations

1. preheat oven to 400 degrees farenheit 

2. cut squash into quarters and discard seeds. Place on a baking sheet and brush with 1 tbsp of oil. Bake for 30 to 35 minutes or until tender. Remove from oven.

3. Reduce oven temperature to 350 degrees

4. heat 2 tbsp oil in a large skillet over medium heat. Add onions and cook for 3 minutes or until soft. Add garlic and cook for one more minute. Add kale and cook for two minutes, stirring often or til wilted. 

5. Sppon squash into pan with kale and stir to combine. Remove from heat and add Parmesan. Season with salt and pepper. Let cool.

6. Grease a 9x13-in baking dish. Press squash mixture into cannelloni. Place in prepared dish.

7. Melt butter with miso crem over medium heatWhen butter begins to foam, sitr in flour and cook for one minute. Whisk one cup hot water. Continue whiskingin water one cup at a time until smooth. Whisk in cream. Bring to a boil and simmer for two to three minutes or until slighty thickened. Pour sauce over cannelloni, they will be fully covered. Cover with foil and bake for 40 minutes.

8. To make garnish, melt butter in small frying pan over medium heat. Add bread crumbs and cook until golden, about 5 minutes. Remove from heat and stir in parsley. When cool, stir in Parmesan.

9. Remove from from Cannelloni and tip with breadcrumb mixture. Return to oven and cook uncovered for ten more minutes or until golden and bubbling. Remove from oven and drizzle with remaining olive oil.

 

Serves four.