“truffled” Butternut Squash Cannelloni Recipe
Sauce Forrestiere, Burgundian Crepe, Crème Royale and Perigord Truffles. Chef’s Notes: Each year as the chill of fall sets in and we stand on the precipice of winter, we await the arrival of the first of the most special of foraged ingredients, the Perigord truffle.
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Ingredients
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Cannelloni and Sauce
Method
Preparation
- 1
Prepare the Butternut Squash Filling
Roast the butternut squash in a preheated oven at 400°F (200°C) for 25-30 minutes until tender. Let cool, then scoop out the flesh and blend until smooth.
- 2
Make the Sauce Forrestiere
In a saucepan, melt butter over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute. Stir in the vegetable broth, heavy cream, thyme, salt, and pepper. Simmer for 10 minutes, then blend until smooth.
- 3
Prepare the Crepes
Using a thin batter, cook the crepes in a non-stick skillet until lightly browned on both sides. Set aside.
- 4
Assemble the Cannelloni
Spread a thin layer of the butternut squash puree on each crepe, roll them up tightly, and place them seam side down in a baking dish.
- 5
Add Sauce and Bake
Pour the Sauce Forrestiere over the assembled cannelloni. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
- 6
Finish with Crème Royale
Once baked, drizzle with crème fraîche and shave fresh Perigord truffles on top before serving.
