A Seat at the Table

I'm a 57 yo mom if one boy (22 yo) who is a picky eater. I've been married for 28 years. I love to cook and I'm a gadget/appliance maniac. I'm addicted to my Instant Pot AG's my air-fryer.

To make an awe-inspiring presentation of this recipe, we used a nonstick bread loaf pan and stacked the stuffed manicotti. Once baked, we turned the pan upside down, allowing the loaf to slide out. This presentation is as pleasing to the eye as it is to the palate. The butternut squash "noodles" in this dish only require a portion of the squash neck. Save the rest in the refrigerator for other dishes such as muffins, as an addition to soup, or to roast. To make an awe-inspiring presentation of this recipe, we used a nonstick bread loaf pan and stacked the stuffed manicotti. Once baked, we turned the pan upside down, allowing the loaf to slide out. This presentation is as pleasing to the eye as it is to the palate. The butternut squash "noodles" in this dish only require a portion of the squash neck. Save the rest in the refrigerator for other dishes such as muffins, as an addition to soup, or to roast.

1 large (2 to 2½ pounds) butternut squash

Olive oil spray

subheading: Filling:

2 tablespoons butter

⅛ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon white pepper

1 cup freshly grated Parmigiano cheese

1 egg yolk

1 cup finely crushed amaretti cookies or almond macaroons,

1 pound manicotti or paccheri (large tubular pasta)

subheading: Béchamel sauce:

3 cups goat or cow's milk

4 tablespoons unsalted butter

1 teaspoon salt

¼ teaspoon white pepper

¼ teaspoon nutmeg

¼ cup all-purpose flour

1 cup shredded mozzarella

½ cup grated Beekman 1802 Blaak goat cheese (mozzarella can be substituted)

¼ cup grated Parmigiano cheese

Directions at eatyourbooks.com

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