November 21, 2011 by Sara Kreidler
We still have quite a few butternut squashes from the CSA and decided to try out Bill Fuller’s recipe for butternut squash manicotti in gorgonzola cream sauce. The verdict: delicious, but very, very rich.
It’s not as though we shy away from heavy recipes here — far from it. And we both love a good, stinky, veiny cheese. But the gorgonzola cream sauce was so rich that we ate very small portions of the manicotti and agreed that the original recipe works better as a first course than a main course. That said, we thoroughly enjoyed the dish (especially the sweet and creamy butternut and mascarpone filling) and will try it again soon, with some adjustments.
In the dapted recipe below, I’ve reduced the gorgonzola considerably from the original recipe (which called for a whopping 1/2 pound of gorgonzola), and the next time we make this dish we’ll use this reduced amount. We may also try making this with a plain bechamel sauce instead, perhaps with an optional sprinkling of gorgonzola after baking as a garnish, to try to lighten it up at bit more.
I’ve also reduced the quantities overall of the original recipe by half because the original recipe made two 13×9 pans of manicotti, which seems excessive unless you’re having a dinner party.
Adapted from recipe by Bill Fuller, Executive Chef of the Big Burrito Restaurant Group
- 1 small butternut squash
- 1/2 pound mascarpone cheese, at room temperature
- 1 cup grated parmesan
- Salt and pepper
- 1 teaspoon butter, at room temperature
- 2 pounds fresh pasta, rolled into sheets
- 1 cup heavy cream
- 1/4 cup gorgonzola, crumbled
- 1 pinch of ground nutmeg
- Preheat oven to 350 degrees.
- Cut the butternut squash in half lengthwise and scoop out and discard the seeds. Rub the cut side of the squash with olive oil and place face-down in a 13×9 glass baking dish. Roast until squash is very tender, remove from oven and cool completely. Once cool, use a spoon to scrape the flesh of the squash away from the skin and transfer to a bowl; discard skin (note, you can roast, cool and scoop out the butternut squash a day ahead and keep in the fridge until ready to use). Combine butternut squash with mascarpone and parmesan, season with salt and pepper and mix well until creamy and smooth.
- Butter the inside of a 13×9 glass baking dish. Cut pasta sheets into rectangles, with the long side about 8 inches long. Spoon butternut filling along the center of each sheet, roll pasta into a tube, and place the filled tube in the buttered baking dish, seam side down. Repeat until the dish is full.
- In a small saucepan over medium low flame, combine the cream, gorgonzola and nutmeg. Season with salt and pepper and simmer for 10 minutes.
- Ladle the gorgonzola cream over the manicotti and bake for 45 minutes. Remove from oven and allow to rest for 5 minutes before serving.