* 3 1 / 2 tablespoons butter cream use, divided
* 3 cups diced, partially thawed frozen pumpkin (available in the frozen section at Whole Foods), or fresh pumpkin, peeled, cored and cut into 3/4-inch cubes
* 3 / 4 cup diced fennel bulb (also called anise), 1/4-inch dice
* 4.1 teaspoons salt
* 4.1 tsp pepper
* 3 tablespoons minced shallot
* 04.01 cup water
* 6 fresh pasta rectangles (about 6 inches by 4 inches), available at Whole Foods and other specialty markets
* Canola cooking spray
* 6 fresh sage leaves, cut into thin strips broadside
* 2 tablespoons minced shallot
* 1 teaspoon lemon juice
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste (optional)
1st Preheat oven to 400 degrees. Heat 1 1 / 2 tablespoon butter over medium heat in a large, nonstick frying pan, until foam subsides. Add squash, fennel, salt and pepper. Saute, stirring occasionally, until golden brown (about 4 minutes). Lower heat to a simmer, stir in shallot and then water, cover pan and let simmer give up the vegetables are soft (about 8 minutes). Off heat, remove cover and allow to cool down the mixture.
2nd While vegetables are cooling, start 2-3 inches boiling water into a large pot. Add sheets of pasta and gently cook until al dente (about 2-3 minutes). Gently transfer the dough to cool a bowl of ice and cold water. Drain well and pat dry on kitchen paper.
3rd chilled pumpkin mixture food processor and pulse to mix add. (If you do not have a food processor, just the mix, mash until fairly smooth.) Coat a 9 x 9-inch baking dish with canola or olive oil cooking spray. Place a sheet painted to cook a pasta dish with canola or olive oil. Spread the filling 4.1 Cup roll on the short end of the rectangle and to create a cannelloni. Place it seam down in prepared pan. Repeat with remaining dough and filling. Coat the top of the cannelloni with canola or olive oil cooking spray.
4th Bake cannelloni and pasta is hot and is light brown (about 12 minutes). While cannelloni is baking, heat 3 tablespoons butter over medium heat nonstick whipped cream in a small saucepan and stir until foam subsides. Add 2 tablespoons of sage and shallots and cook until sage is crisp, about 2 minutes. Turn heat you. Stir in lemon juice, fresh parsley, salt and pepper, if desired.
5th To qualify as a first course, place cannelloni on a plate and drizzle a little one-sixth of brown butter and sage mixture in the center of the cannelloni.
Serves 6 appetizer (or 3 entree servings)
Per appetizer serving: 127 calories, 3 g protein, 20 g carbohydrates, 4.8 g fat, saturated 2.8 g fat, 21 mg cholesterol, 4 g fiber, 147 mg sodium (without salt and pepper to taste). Calories from fat: 33%.