Mariana’s Mexican Mushroom Soup – a.k.a. M-mmm Soup!

Mexican-Mushroom-Soup_Yes,-more-please!

Cold weather, soups and blankets. The time has come and I’m setting you up with the most delicious Mexican mushroom soup. I was planning to make cream of mushrooms since one of my friends asked me for a recipe I made many years ago when I was a student in Guadalajara. (Rosi, if you are reading this please make this soup I think you’re gonna love it more than the cream of mushroom…although the cream of mushroom recipe is in your e-mail by now.)

As usual my brain went in multiple directions when I was at the market. I saw the epazote, smelled it and immediately thought of the Pasilla peppers I had at home. Suddenly it evoked the smells and flavors the recipe which were in my head and I could almost taste this delicious mushroom soup.

As you can see it has nothing to do with the cream of mushrooms I had plan to made, but I have to say that when I trust my instincts and let go, a wonderful recipe arises. I think when the soup was ready, it knock me down it tasted so good and it is so easy to make.

Warm and earthy yet light at the same time, this mushroom soup has the distinct flavor of the Pasilla peppers which tint the broth with a mahogany color and a faint spice. The Cremini mushrooms’ heartiness shine through along with the epazote licorice-minty flavor. The corn masa rue gives the broth a nutty corn flavor and great consistency.
To top it off, I recommend a bit of fresh crema or a dollop of plain greek yogurt which can be added along with some queso panela or queso fresco. For a Vegan version, you can add tofu squares, and a bit of unsweetened coconut cream. If you are looking for a soup that will warm you up with a friendly calorie count this Mariana’s Mexican Mushroom Soup might be just what you where waiting for… Mmm!!!

Mexican-Mushroom-Soup_ingredients

Mariana’s Mexican Mushroom Soup – a.k.a. M-mmm Soup!

Serves 4 or 2 hungry Mexican Yetis.

1 lb cremini mushrooms, clean and medium thin sliced.
1 large or 2 small dried pasilla chile seedless and cut with scissors
1 tablespoon corn masa-harina “Maseca”
½ medium white onion small diced
1 medium garlic clove finely diced
4 roma tomatoes
4 cups chicken, beef or vegetable stock
1 glug corn oil or extra virgin olive oil (what ever flavor you prefer)
2 sprigs of epazote (if you are using Mexican epazote, use just one)
Sea salt to taste.
2-3 cranks of Fresh Black Pepper

Note: Now that I think about it.. it will be delicious if you add some kale or swiss chard, even baby spinach…at the end  of the preparation…yum!

Garnish with:

Fresh Mexican crema, crème fraîche or plain greek yogurt
Queso Panela or queso fresco
Fresh epazote

Vegan substitutions:

Vegetable stock
Garnish with: unsweetened coconut milk, and firm tofu squares.

Preparation method:

1. Cut a little cross on the bottom of each tomato. In a small pot boil your tomatoes until soft. Remove the skins. Reserve one cup of the boiling water and blend them until smooth. Set aside.
2. Remove the stem of the chile pasilla and shake to remove all the seeds and core.With the help of kitchen scissors slice the chile pasilla into an 1/8” inch thin strips.

Mexican-Mushroom-Soup_how-to-cut-Pasilla
3. Have everything ready beside your stove to start the soup.
4. In a medium large soup pot, over medium high heat add the oil, wait until warms up and then add the pasilla strips. Toss with a wood spoon for 1-2 minutes until they start looking crispy and they release their flavor. After 2 minutes the color of the oil is orange. Remove the crispy rings from oil and reserve them for garnish.
5. Lower the heat to medium and add 1 tablespoon of the corn-masa harina and stir until slightly golden brown. Add the diced onions and garlic, toss for 1-2 minutes, add the tomato pure, toss and season salt and pepper, bring to a boil.
6. Add the chicken stock, and the epazote sprig. Bring to a boil and then simmer for 5 minutes. Add the cremini Mushrooms and crush some of the fried pasilla reserved. Bring to a slow simmer, cover and cook for 15-20 minutes until the mushrooms are tender and the broth has a richer consistency.

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7. Taste for salt and pepper. Turn down the heat and let the soup rest for 10 minutes.
8. Meantime prepare your garnishes. Warm up some corn tortillas, serve the soup and garnish with crema, queso panela o fresco, some of the crispy pasilla rings, fresh epazote, and Warm up!

Note: If you are the spicy soul like me, toast some chile de arbol with a little bit of oil and crush some of this spicy chile on top… mmm spicy!

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Warm up!

Note: Now that I think about it.. it will be delicious if you add some kale or swiss chard, even baby spinach…at the end  of the preparation…yum!

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Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash

Braised-Lamb-Shanks-with-Fennel_-and-cauliflower-parsnip-mash-ready-to-serve!_Yes,-more-please!

To braise or not to braise, there’s is no question…. To Braise!

Braising is one of my favorite cooking techniques. I’m always amazed by the results of applying minimal efforts, a little pampering and low and slow heat with a “no rush” time frame. The results are beyond expectations: big warm fully developed flavors, aromas all ingredients in deep harmony. A true feast for kings.

If you follow the 3 golden rules for Braising, you are on the boat of a dinner feast.

1. First, seal, brown, caramelize your well seasoned piece of meat with salt & pepper. Brown all sides over medium heat.
2. Build your saucy broth base, adding the trilogy of all times: celery, carrots and onions, Herbs, good quality chicken or beef stock. Red or white wine that you will drink, a bit of balsamic or sherry vinegar and/or tomatoes. These are acidic ingredients that this braising method needs to break up the collagen in the meat. The combination of all this orchestrated herbs, wine, vegetables, stock with the low moist and dry heat along with time, creates the most tender meat and an amazing rich and flavorful effortless sauce, and tender meat.
3. Cover your meat at 2/3 of the way with stock and wine, cook in the oven at a low temperature for at least 2 and 1/2 hrs…. Low and slow.
The Magic of braising is that it combines a dry and a wet cooking method, creating this juicy and saucy tender meat which also has a crust and slightly roasted top. What could be better?…Now can you imagine the possibilities? different acid components, variety of herbs, vegetables, root vegetables and a cut of meat that is suited for the job.Usually tougher cuts of meat, lamb, pork, rabbit the choice is yours.

Winter is just around the corner. Perhaps there is no better way to warm up your house than with this one pot of Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash. Oh! did I mentioned the Cauliflower Mashed? I think this is a recipe on its own… extremely easy and surprisingly good, steamed cauliflower and parsnip whipped with a bit of butter and Extra Virgin Olive Oil, salt and pepper, its a mashed with an attitude.

This recipe is for two and easily adapted for 4 to 6. I usually make this over the weekend if we are gonna spend the afternoon around the house or on a Lazy Sunday afternoon. Leftovers like this just get better the next day. Effortless love in a pot. Warm up!

Braised-Lamb-Shanks-with-Fennel_ingredients

Braised-Lamb-Shanks-with-Fennel_Lamb-Shanks

Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash

Serves 2

2 Lamb shanks cut for ossobucco (preferable the front Lamb shanks, since they are the meatiest)
1 glug grapeseed oil for browning the shanks.
1 medium fennel bulb cut in fourths
12 cipolinni onions peeled
2-3 carrots cut in medium pieces
6-8 fingerling potatoes or red new potatoes
2 grated Roma tomatoes
2 cups chicken stock or more if needed.
1 cup Dry white wine
1 – 1/2 teaspoons Herbs de Provence
1 bay leaf
4 garlic cloves unpeeled
1-1/2 teaspoon sea salt
1/4 teaspoon fresh crushed black pepper
2 tablespoons of butter

1 Dutch oven or any enamelware medium size pot with a tight lid.

For the Cauliflower-Parsnip Mash:

1 small cauliflower head
1-2 medium-small Parsnips
2 tablespoons butter
1 little glug extra virgin olive oil
1-2 gluts milk, unsweetened almond milk or soy milk upon your preference.
salt and pepper to taste

Preparation method:

1. Preheat your oven to 425F and prepare all your vegetables, and grate your tomatoes.

Braised-Lamb-Shanks-with-Fennel_vegetables
2. Pat dry the lamb shanks and season all sides with sea salt and fresh ground pepper. Heat up the Dutch oven over medium heat, add the grapeseed oil and wait until rippling hot, add the shanks and brown evenly all sides. Remove from pan set aside.

Braised-Lamb-with-Fennel_-how-to-prepare-the-braising-pot
3. To the same pan add the cipolinni onions and re-season with salt and pepper until they have a bit golden brown color both sides. Remove from pot and set aside.

Braised-Lamb-Shanks-with-Fennel_how-to-caramelize-the-cipollini-onions

4. In the same pot add the fennel quarters and the carrots until the fennel shows some color, at this point make a well in the center of the pan and add the grated tomato, sauté for 3-4 minutes, then add the wine and cook for another 3 more minutes.
5. Once that the tomato and wine are bubbling, make room in the pot and add back the lamb shanks, add the chicken stock making sure the shanks are at least 2/3 covered in liquid. Add the Herbes de Provence, bay leaf, garlic cloves and cover with a lid on the stove. Bring to a rapid simmer. Remove the fennel from the pot, cover the pot with a lid and place the pot into the oven at 325F Set your timer for 1 and a half hours.

Braised-Lamb-Shanks-with-Fennel_braising-liquids
6.After one and a half hours, carefully turn your lamb over, and add the potatoes, fennel and sautéed cipollini onions,make sure the potatoes are summered into the liquid cover with lid and keep braising for another 45 minutes.

Braised-Lamb-Shanks-with-Fennel_braising-the-vegetables
7. Meantime, cut your cauliflower into mini florets, peel and cube the parsnip, steam them on the same pot until soft and tender. Remove from steamer, place in a pot, add butter, salt pepper, extra virgin olive oil and a dash of milk, almond milk or soy milk what ever you prefer. With an inmersion blender whip until creamy and fluffy. A food processor will work well to. Set aside and keep on a warm place.Cauliflower-and-Parsnip-Mashed

 

8. Remove your Lamb from the oven, remove the lid, add the butter to the sauce and let it rest for 15 minutes before serving. this will allow all the juices to re-distributed and it will bring it to the perfect temperature to serve. I love the consistency of the juices when it comes out of the oven, the consistency of the saucy broth tends to be a little more lose, which for me it is perfect to soak some crusty french country bread.*sigh*… But sometimes, If there is to much liquid, I remove the lid and place the pot back into the oven under the oven broiler for 5-7 minutes,  just to get some extra roasted edges on the meat and veggies and it also helps to evaporate some of the extra juices a bit.
But, If you want your sauce to be  thicker or  to make it in to a glossy gravy, Once you get the pot out of the oven, remove the lamb shanks and vegetables into a platter poor some of the liquid over to avoid drying them out and cover them with some foil paper to keep them warm and moist.  Remove herbs and skim fat if necessary. Place the pot over the stove, and bring the liquids to a boil. Reduce to desired consistency, adjust salt and pepper to taste.

Braised-Lamb-Shanks-with-Fennel_Yes,-more-please!

9. To serve, In any of the cases, place your lamb shank over the cauliflower-parsnip mashed, add vegetables on the side and a ladle of the  delicious juicy broth or gravy… do not forget the crusty bread!…Enjoy.

Braised-Lamb-Shanks-with-Fennel_sprinkle-some-fennel-topsBraised-Lamb-Shanks-with-Fennel_and-Cauliflower-parsnip-mash_Yes,-more-please!

Braised-Lamb-Shanks-with-Fennel_delicious-dinner!...Yes,-more-please!

Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash…

where is the crusty bread?

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Apple Buckwheat Crepe Cake with Cider Caramel Sauce

Apple-buckwheat-crepe-front_Yes,-more-please!

“With an apple I will astonish Paris.”
~ Paul Cezanne ~

This cake is for the person who loves to cook and who enjoys the process of creating, and building something from scratch; layering flavors, textures, and aromas. This cake taught me patience. From the conception, to the making I learned all the way. I learned that fast and easy are not always worth it. I was reminded of the “virtuous” character of patience. We can use it when we desire the outcome we imagine. To enjoy making this cake, reserve time, and relax. There is something about craftsmanship in this recipe that I love, especially the gratification of assembling the components. The results of such efforts are worth every step.

Time, and patience are the main ingredients. Apples, buckwheat flour ,butter and apple cider are the witnesses to the madness. The smells are insane once you start to cook; peeling the green apples, that crisp sweetness from breaking the skins, to the nutty and buttery aromas that fill the kitchen with a warm cloud when making the buckwheat crepes.

Imagine 26 soft silky layers of light, thin, buttery and nutty buckwheat crepes carefully layered with thinly sliced tart green apples sautéed with cinnamon and honey, mascarpone cinnamon cheese spread between layers. Add toasted pecans and a tipsy cider caramel sauce that sinuously hangs from the crispy feathery crêpe edges…This is the ultimate tribute to the apple and buckwheat love affair.

When you cut the first slice of this cake, your work shows, it makes you feel like a better person and all that patience and love invested in the creation it is absolutely worth it for a slice of this cake.

Fifty percent apples plus cheese and a bit of flour make it almost guiltless and mildly sweet, do not get the appearance trick you.

If you want to enjoy an apple cake this season, something memorable, and not so overly sweet, Apple Buckwheat Crepe Cake with Cider Caramel Sauce is the dessert you been waiting for.
Make time for this love affair and prepare to astonish.

Apple-buckwheat-crepe-Yes,-more-please!

Apple-Buckwheat-Crepe-Cake_ingredients

Apple Buckwheat Crepe Cake with Cider Caramel Sauce

Serves 8-10

For the Crepes:

11/2 cups buckwheat flour
½ cup unbleached all-purpose flour
1 ½ tablespoons turbinado sugar or agave nectar.
¾ teaspoon fine salt
1 pinch of cinnamon

3 cups of milk
4 Large eggs
3 tablespoons of melted butter
2 tablespoons mild extra virgin olive oil

Plus about 3 more tablespoons of butter to cook the crepes.
1 – 8” non-stick pan
1 Ice cream scooper
1 baking sheet or cookie sheet tray

For the Apples:

7 medium size green tart Granny smith apples*
3 medium size Braeburn apples*
½ cup honey
1/2 cup turbinado sugar
½ teaspoon salt
1 tablespoon cinnamon
¼ teaspoon nutmeg
1 teaspoon lemon juice
¼ teaspoon lemon zest
2 tablespoons butter
2 teaspoons cornstarch
¼ cup apple cider

Note:  I’m combining two different types of apples, green tart wich are super crisp and hold their texture when sautéed, and the Braeburn wich are sweet and fragrant and wich also hold their texture when they are cooked. Once balance the others, I did not wanted to use a lot of sugar, since the cake will be drizzled with a cider caramel sauce. My advice is please, taste your apples: If they are to sweet or two tart you might need to add more sugar or honey is up to your preference and your sweet tooth.

For the Mascarpone filling:

2 cups mascarpone cheese
¼ cup honey
½ teaspoon cinnamon

For the Apple Cider Caramel Sauce:

2 cups apple cider
½ cup turbinado sugar
¼ cup honey
4 tablespoons butter
1 cup heavy cream
1/4 cup calvados.

1/2 cup roughly chopped toasted pecans.

Directions:

1. Start by preparing your Crepe batter. Combine all dry ingredients, Combine all wet ingredients and add them little by little to the dy ingredients whisking throughly until well combined and no lumps. Cover your batter with plastic wrap, making sure the plastic is touching the mixture, to avoid a skin to form. Refrigerate for at least 1 hour. You can make it the night before or in the morning and make the crepes at night. The batter will keep for about 48 hours.

Apple-Buckwheat-crepe-cake_making-crepe-batter
2. Mean time your crêpe batter is resting, prepare your apples. Peel them, core them as you peel and core them place the apples on a bowl with water and lemon juice to prevent the apples turning brown. Slice the apples about an 1/8 inch thin using a mandolin or the food processor. When using a mandolin, I always use a metal mesh glove, it is safe and comfortable when slicing, than the plastic apparatus that come with the mandolin set.

Apple-Buckwheat-Crepe-Cake_preparing-apples
3. Place them on a bowl and toss them with the honey, sugar, salt cinnamon, nutmeg, lemon juice lemon zest. On a large pot over medium high heat melt the butter and add the tossed apples. Mix the cold apple cider with the cornstarch to avoid lumps, and add to the apples. Saute the apples tossing gently for about 6-7 minutes until they are tender, but not mushy, they have a glistening light brown color the juices are reduced. Taste for sweetness, add more sugar if needed. Set aside, to allow to cool. Reserve some of the best looking round slices to decorate the top layer.

Apple-Buckwheat-Crepe-Cake_sautee-apples
3. Once your batter has rested, pull it out f the refrigerator and allow to come to room temperature, whisk a little and start preparing to make the crepes. Pre-heat your 8” nonstick pan over medium heat. Add a little dab of butter until melted and remove excess with a folded paper towel. Poor about 1.5 to 2 ounces of batter into the center of the pan immediately swirl the pan all around to spread the batter on an evenly coat that covers all the bottom of the pan. Cook for about 30 seconds until the edges start releasing when you pull them with the help of a spatula. At this point flip. And cook for another 10 to 15 seconds, transfer to the baking sheet, lay them out flat and allow them to cool. Continue with the same procedure, using the buttered paper towel in between crepes works great, you do not have to add butter every time to the pan, a small coat from the napkin will do it. Continue until your batter is gone.

Tips and Notes to the crêpe maker:
– I use an Ice cream scooper to portion the batter, this allow me to have equal thickness every time. a small ladle will work too.
-The first crêpe is not always the prettiest, usually is the test drive; it allows you to adjust the temperature in your pan and rectify the heat.
– If this is your first time making crepes please do not get discouraged, it gets better as you go. Once you get the groove on it is fun and the smell on your kitchen is heavenly!

Apple-Buckwheat-Crepe_How-to-make-crepes_Yes,-more-please!

4. Once you finish making all the crepes, allow them to cool, and make your mascarpone filling. Combine all the ingredients in a small bowl and whip them for 2-3 minutes with a hand blender until smooth and well combined.
5. Now that you have all the components start assembling, on a flat platter or a cake stand, place a dollop of the cheese and place your first crêpe, arrange a single even layer of the sautéed apples unfolding the slices if tangled, then add a crêpe, then a thin layer of mascarpone cheese, apples. Between, crêpe and crêpe, gently press to ensure you have even layers. Continue until you are done with the crepes and filling, ending with a crêpe. Cover the cake with some plastic wrap and place it in the refrigerator for 30 minutes so the layers can set.  Mean time make the caramel sauce.

Apple-Buckwheat-Crepe-Cake-assambling-sequence
6. On a small heavy bottom pot, add the apple cider, sugar, honey and butter. Bring to a rapid simmer, you want o evaporate as much water on the sauce. This will take around 15-20 minutes until reduced by half. You will see the formation of big bubbles, and the consistency of the sauce is thicker it resembles more like a syrup.
At this point add the heavy cream whisking at all times, until all is incorporated. Add the Calvados and let it simmer for another 10-15 minutes until the consistency of a caramel sauce. Remove sauce from heat. And transfer into a small poring jar. Allow to cool before drizzling on the cake.

Apple-Buckwheat-Crepe-Cake_apple-cider-caramel-sauce
7. Pull the cake out of the refrigerator, place the reserved pretty slices of sautéed apples and decorate the top, once the caramel has cool down a little, pour some of the caramel sauce all over the cake drizzle all edges and sprinkle with the toasted pecans.
8. Make sure you reserve at least half of the sauce to drizzle some extra when the cake is served. Enjoy.

Apple-buckwheat-crepe-with-Cider-caramel-Sauce_Yes,-more-please!

Apple-buckwheat-crepe-slice_Yes,-more-please!Apple-buckwheat-crepe-back_Yes,-more-please!Apple-buckwheat-crepe-sliced-cake_Yes,-more-please!

Apple Buckwheat Crepe Cake

with Cider Caramel Sauce

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Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce

Butternut-Squash-Cannelloni-with-Walnut-Sage-Sauce_Yes,-more-please!Its warm in the Lone Star State. We’re still waiting in Texas for some cool Autumn weather. We are still in the 80’s around here if you know what I mean. The only indication of Fall, besides the calendar, are the beautiful pumpkins, squashes, sweet potatoes, root vegetables and leafy greens at the markets.

This last Sunday, I found small butternut squash, acorn squash, and some white mini pumpkins. While some people are turning them into candle holders, I think they are the perfect individual size for dinner. They cook fast and leave no left-overs.

Buternut-squash-Cannelloni_the-vegetables

With this in mind, and the romantic idea of having a Fall season, I turned my oven on and thought about the most autumn dish I could bake, and this is what I came up with: Butternut Squash Cannelloni with a Walnut-Sage Bechamel sauce. Dreamy. This recipe has a long name and a short preparation. It is not hard to Imagine pasta sheets filled with delicate butternut squash, baby spinach, onions and goat cheese; rolled and smothered with a light creamy, nutty walnut-sage béchamel sauce, some mozzarella on top and.. Kazam! You have Fall on a plate. Nutty, creamy, warm, cheesy, the kind of dinner you want to snuggle with…In Texas we snuggle in shorts and t-shirts. Or you can fake it and watch a movie with maple trees, and turn your A/C to 64F grab a little blanket and for a few hours pretend is Fall….Not that we have done this…ehem, ehem.

Mean time we will patiently wait in shorts and T-shirts for the winter… maybe I should make Margaritas instead!… Enjoy the recipe.

Buternut-squash-Cannelloni_pasta-and-sauce-ingredients

Butternut squash Cannelloni with Walnut-Sage Bechamel Sauce.

Serves 4

12 cannelloni pasta tubes or 12 lasagna sheets.

For the filling:

1 small butternut squash peeled and cut into small cubes
2 cups baby spinach or baby kale
1/2 medium onion small diced.
1 glug extra virgin olive oil
2 pinches of nutmeg
Salt and pepper to taste
4 oz. Chèvre Goat cheese

For the sauce:

1/2 cup blanched and toasted walnuts
2 cups milk
2 tablespoons flour
4 tablespoons butter
Zest 1/2 lemon
1-2 pinches nutmeg (freshly grated preferred )
1/2 teaspoon salt
4-6 cranks of fresh ground black pepper

Fresh mozzarella ( liberal amounts upon your preference)

Preparation:

1. Using a little glug of olive oil Sauté the onions and butternut squash until tender. Finally add spinach salt, pepper and nutmeg; toss well then remove from stove and let it cool down. Add the goat cheese in crumbles once the filling is cool, toss gently.
2. Pre-cook your pasta sheets according the directions on your package. Remember to salt your water to flavor the pasta. Remove the sheets from boiling water 3-4 minutes before, according to directions. Shock them in iced water to stop cooking, and avoid to stick together.

Buternut-squash-Cannelloni_pasta-and-sauce-preparation
3. Make the sauce.  Start by blanching the walnuts in warm water for 5 minutes, this will eliminate any bitterness from the walnut skins. Drain the walnuts and toast them on a large skillet for a few minutes. Blend the walnuts with 1/2 cup of the milk until smooth. Then incorporate with the rest of the milk.

Walnuts
4. In the same large skillet, over medium heat, place the butter until melted and bubbly. Add the flour and whisk well to combine until no lumps and the buttered flour looks light golden-yellow in color. Start adding the walnut-milk in smaller additions and whisk at all times to avoid lumps, until the 2 cups of milk are incorporated. You might need to reduce the heat to medium low while whisking. After all the milk is incorporated season with salt, pepper, and nutmeg and sage leaves. Bring too a slow simmer and remove from heat. The consistency should be of a light creamy thickness, if to thick, add more milk, to lose, place it back to the heat and whisk until desired consistency.
It should cover the back of a spoon see picture below.

Butternut-Squash-Cannelloni_how-to-make-bechamel-walnut-sage-sauce
3. Prepare a baking dish with butter, or a little olive oil, add a bit  of the sauce on the bottom.
4. Start by filling the cannelloni’s pasta tubes or by placing the filling on one end of the precooked pasta sheets and roll them up tightly. Proceed to do the same with each pasta sheet. Place the cannelloni rolls into your baking dish as you go.
5. Cover all the pasta rolls with the walnut-sage sauce, reserve some of the sauce.
6. Cover with mozzarella slices, then pour the remainder of the sauce, top with some sage leaves.

Butternut-Squash-Cannelloniwith-sage-and-walnut-sauce_assambling-the-rolls
7. Bake at 375F for 20-30 minutes until cheese is melted and top is blistered.
8. Let it rest for 10 minutes before serving. Enjoy!

Note: Not too fond of rolling? make it into lasagna layers, you also can add some cooked ground turkey or sausage to the butternut -spinash filling and it will be equally delicious. I just love the way the Cannellonis portions out. Enjoy!

Butternut-squash-Cannelloni-with-Walnut-Sage-Sauce_out-of-the-oven-

Butternut-squash-Cannelloni-with-Walnut-Sage-Sauce_Yes,-more-please!-

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