Asian-Style Butternut Squash Stuffed Manicotti Recipe

About this recipe

A fusion dinner dish combining creamy butternut squash and ricotta cheese with Asian-inspired flavors, baked to perfection and topped with melted mozzarella cheese.

Ingredients

• 1pc Butternut Squash
• 200 g Organically Grown Sambar Onion
• 100 g Garlic - Single Clove
• 80 g Knorr Vegetables Stock Cubes
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Whole Farm Brown Sugar
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Cook 12 butternut squash pieces in boiling water until tender. Drain and rinse under cold water, then set aside.
2. 2. Steam 500 g butternut squash until tender, then mash thoroughly until smooth.
3. 3. Heat 1 tbsp vegetable oil in a pan over medium heat. Add 4 oz finely chopped onion and 1 tbsp minced garlic, sautéing until the onion is translucent and the garlic is fragrant.
4. 4. Add 1 tsp brown sugar to the pan. Cook for a minute, stirring occasionally.
5. 5. Dissolve 1 Knorr vegetable stock cube in 4 oz hot water to create vegetable stock. Pour the prepared stock into the pan and add the mashed butternut squash. Cook uncovered for 5 minutes, stirring to combine.
6. 6. Remove the pan from heat and mix in 2 oz ricotta cheese and 1 tbsp soy sauce until fully incorporated.
7. 7. Transfer the squash mixture to a piping bag and carefully fill each butternut squash piece.
8. 8. Spread 8 oz heated tomato sauce evenly in a baking dish. Arrange the filled butternut squash pieces on top of the sauce.
9. 9. Sprinkle 4 oz shredded mozzarella cheese over the butternut squash pieces.
10. 10. Bake the dish uncovered in a preheated oven at 325°F (160°C) for 20 minutes, or until the cheese is melted and bubbly.
11. 11. Serve hot as a satisfying dinner.