24 each 10" Spinach Herb Wraps (20119)
1 Tbsp. Olive Oil
13.5 oz. Red Onions , cubed
12 oz. Potatoes , red-skin , skin on , cubed , cooked
21 oz. Butternut Squash , roasted , cubed
7.5 oz. Cranberries , dried
0.6 oz. Sage , chopped
12 oz. Chicken Stock
German Beer Cheese Sauce , see related recipe
1.) Pre-heat oven to 350°F.
2.) In a large sauce pan, over medium heat, add oil. Heat oil and add onions. Sauté for 3-5 minutes. Add potatoes, squash and cranberries. Cook for 5 minutes. Add sage and chicken stock. Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes, or until stock is reduced. Reserve warm.
3.) To make cannelloni: Cut each tortilla into 2 (two) 4”x5” rectangles by cutting off rounded edges, and measure out 4”x5”. Warm each rectangle and fill with 1.2 oz. of vegetable stuffing. Roll to create cannelloni shape.
4.) To serve: place 4 cannelloni’s in a deep, ovenable dish. Top with 3 fl. oz. of German Beer Cheese Sauce and bake for 5-10 minutes, or until cheese is bubbling.