Ingredients

10 prepared cannelloni or manicotti shells, or lasagna noodles

Squash filling:

1 butternut squash (about 1-1/4 lb/625 g)

4 cloves garlic

Half onion, cut_into chunks

2 tbsp (25 mL) extra-virgin olive oil

1 tsp (5 mL) lemon juice

1/4 tsp (1 mL) each salt and pepper

1/2 cup (125 mL) ricotta cheese

1/3 cup (75 mL) grated parmesan cheese

1 tbsp (15 mL) chopped fresh sage (or 1 tsp/5 mL dried)

3/4 cup (175 mL) coarsely chopped toasted hazelnuts

Spinach filling:

1 bag (1 lb/500 g) spinach, trimmed

4 green onions, finely chopped

1 tbsp (15 mL) extra-virgin olive oil

1/2 tsp (2 mL) each salt and pepper

Bechamel Sauce:

2 tbsp (25 mL) butter

3 tbsp (50 mL) all-purpose flour

2-1/4 cups (550 mL) milk (approx)

1/4 tsp (1 mL) each salt, pepper and ground nutmeg

2-1/2 cups (625 mL) shredded Gruyere cheese

Preparation

Squash Filling: Peel and cube squash to make about 4 cups (1 L); place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool.

In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage; scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside.

Spinach Filling: steam spinach, squeeze out liquid and chop. In bowl, mix together spinach, green onions, oil, salt and pepper; set aside.

Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 2 cups (500 mL) of the Gruyere cheese until smooth. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside.

Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Gruyere. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Bake on rimmed baking sheet in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.