Updated: Aug 28, 2021
2 large chicken breast, boned, skinned
1 pound butternut squash, peeled and cubed
2 cups ricotta
2 shallots, diced
1 garlic clove, minced
¾ cup fresh grated Asiago cheese
8 wide lasagna noodles
¼ cup plus 2 tablespoons of half & half
1 tablespoon fresh minced sage leaves
1 teaspoon of Dijon mustard
1 teaspoon honey
1 teaspoon apple cider vinegar
1/8 teaspoons of freshly grated nutmeg
Salt and Pepper to taste
Preheat oven to 350 degrees
Prep a deep baking dish with parchment, then brush with olive oil.
In a small bowl whisk, together with about 2 tablespoons of olive oil, half the sage, honey, mustard, vinegar, and salt and pepper.
Now brush chicken with sauce, both sides, use all the sauce, then place on a parchment-lined baking sheet and roast in the oven until cooked through. Remove from oven and set aside to cool.
In another bowl place squash, drizzle with olive oil, salt, and pepper, toss to coat, arrange on a parchment-lined baking sheet, and roast in the oven until soft.
While chicken and squash are roasting, cook noodles to al dente, place on a parchment-lined baking sheet that has been coated with olive oil.
In a small skillet over medium heat, drizzle some olive oil and add shallots and sauté until soft, turn off the heat, add garlic and sage, toss and set aside.
Once the chicken has cooled shred with two forks.
Once the squash has been roasted, transferred to a bowl along with the shallots mixture, nutmeg, 2 tablespoons of half & half, and mash until smooth and combined.
Divided squash mixture on each of the 8 noodles, spread down the middle of each noodle, then top each with shredded chicken, roll up and place seam side down in deep baking dish.
In another small bowl whisk, together with half & half, ricotta cheese, half the asiago cheese, salt, and pepper. Spread mixture over the cannelloni, then sprinkles with remain cheese.
Place in oven and bake for about 25 minutes, until top turn golden brown.
Let sit for 10 minutes before serving