Preparation: 45 minutes
Cooking: 1h45
Ingredients
For 16 cannellonis
- 150 g of Beaufort cheese
- 1 butternut squash
- 200 g of cooked chestnuts
- 1 onion
- 4 cloves of garlic
- Salt, pepper
- 300 g of tomato purée
Recipe Steps
- Preheat the oven to 170 °C.
- Cut the squash in half lengthwise.
- Remove the seeds.
- Place the pieces on a lightly oiled baking sheet.
- Bake for 35 minutes.
- Meanwhile, peel and chop the onion.
- Peel and mince the garlic.
- After 35 minutes, spread the garlic and onion on the baking sheet.
- Return to the oven for another 25 minutes.
- When done, check the cooking by inserting a knife into the squash: it should go in easily.
- Place the cooked squash in the bowl of a food processor.
- Blend until smooth.
- Grate the Beaufort cheese finely.
- Chop the chestnuts finely.
- Pour the squash purée into a mixing bowl.
- Add the onion, garlic, chestnuts, and 120 g of Beaufort cheese.
- Season with salt and pepper.
- Mix well.
- Stuff the cannelloni with this mixture using a small spoon or a piping bag.
- Arrange them in a greased rectangular dish as you go.
- Dilute the tomato purée with 5 cl of water.
- Lightly season with salt.
- Pour over the cannelloni.
- Sprinkle with the remaining grated Beaufort cheese.
- Bake for 45 minutes at 160 °C.
