Roasted Pumpkin and Walnut Manicotti

I almost didn't post a picture tonight because it looks so bad. I can assure you, though, that these taste great. The filling would also taste good in ravioli, I think. As I expected, Son #1 wasn't overly crazy about the filling, Son #2 liked it OK, but Son #3 gobbled down two servings.

INGREDIENTS

Makes 8 manicotti

- 1 lb chopped butternut squash

- 1 lb chopped pumpkin

- olive oil

- salt

- 1 cup walnuts

- 1 head of garlic

- 1 tbsp sage

- salt and pepper to taste

- 8 manicotti shells

- double recipe of Easy Sage Alfredo made with 1/2 the flour

METHOD

Preheat oven to 400 degrees

1. Toss squash and pumpkin in a bit of olive oil and salt. Roast in the oven on a cookie sheet lined with parchment paper for 20 to 30 mins (depends on how small you chop the squash), turning every 1o mins. Roast garlic head at the same time, for about 15 mins, until soft. Allow squash to cool.

2. Roast walnuts on a cookie sheet for 6 mins, turning after 3 mins. Allow to cool. Reduce oven heat to 350 degrees.

3. Mash squash, pumpkin, and half the head of garlic with a fork (save the other half for the Alfredo sauce). Pulse walnuts in a food processor until they resemble coarse bread crumbs. Mix into the squash mixture along with the sage. Season to taste with salt and pepper.

4. Cook manicotti shells for 4 mins in boiling water. Drain, and stuff with pumpkin filling. Place in a large baking dish and cover with Alfredo sauce. Cover dish and bake for 45 mins. Remove cover and bake for 10 mins.