Butternut Squash Manicotti
You guys ... butternut squash manicotti. This is comfort food at its finest without all of the carbs. And it's so delicious. Dare I say I might even like this better than the original. The sweet buttery butternut squash gives the manicotti another layer of flavor that you don't get with noodles. I guess you could even cut the calories with low fat cheese, but what fun would that be? Definitely add this to your list of no carb dinners if you are on a low carb diet for the New Year. I think it's also pretty much vegetarian and gluten free, but I'm not an expert on those diets. So you may want to double check that. This is my latest post for KitchenAid, so hop on over to The Kitchenthusiast for the recipe and instructions for my Butternut Squash Manicotti. And if you are interested, here are all of my posts for KitchenAid.
To make these amazing sheets of butternut squash, I used the KitchenAid® Vegetable Sheet Cutter Attachment. I freakin' love this thing. It is so great especially if you are trying to eat healthy. The possibilities are endless, but here are some fab things you can make with this handy gadget:
- Zucchini lasagna
- Sweet potato rice rolls
- Sweet potato enchiladas
- Cucumber spring rolls
- Cucumber sandwich rolls
Hope this gets your wheels turning. I get so excited I kind of black out when I think about all of the things I can make with this kitchen tool.
This butternut squash manicotti recipe is pretty simple to do since the mixer attachment does the heavy lifting for you. You basically mix the filling and then roll a spoonful up in the butternut squash sheets. Seal with some egg wash, and these little cuties are ready to be topped. You can make the butternut squash sheets as wide or as narrow as you want depending on how long you want your manicotti tubes. A longer manicotti tube than you see here would be more traditional.
I recommend loading the butternut squash manicotti filling with herbs. It will give the dish so much flavor. I have some suggestions in my recipe, but feel free to use whatever herbs you like best. And I recommend fresh ones. It was hard for me to place this bad boy in the oven because this dish looks so pretty raw. But man when that first bite was oozing with warm ricotta, all my reservations went right out the window.
What do you guys think of this recipe? Is it something you would try? What other veggies would you use instead of the butternut squash? Oh do tell in the comments. I would love to hear your ideas. As I mentioned, this is my latest recipe for KitchenAid, so hop on over to the Kitchenthusiast for the full instructions and butternut squash manicotti recipe. And here are all of my posts for KitchenAid if you are interested.
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