We’re still working our way through our winter squash collection. After the recent pumpkin lasagne and a batch of Paula Wolfert’s squash soup (always delicious), we were still looking at a lot of squash. Michelle suggested making some squash pasta sauce, but Steve thought that would be too close to pouring soup over spaghetti. Instead (partly because he’s been on quite a pasta roll) he suggested making cannelloni, and Michelle quickly agreed. In the pantheon of pasta shapes invented by Italians, cannelloni (“little reeds”) […]![]()
