Roasted Squash and Kale Cannelloni with Miso Cream Sauce

This is from Food and Drink Holiday 2014..a really nice flavour and a different take on traditional Cannelloni.

Cannelloni
1 medium buttercup squash, about 1 kg
1/4 cup olive oil
1 cup finely chopped onions
1 tbsp chopped garlic
1 large bunch kale, stems and ribs removed, chopped
1/2 cup finely grated Parmesan
1/2 tsp salt
Freshly ground pepper
20 oven ready cannelloni shells, about 175 g

Sauce
2 tbsp butter
1/3 cup white miso
1/4 cup flour
5 cups hot water
1 cup whipping cream

Garnish
1 tbsp butter
3/4 cup panic bread crumbs
1 tbsp finely chopped parsley
1/2 cup finely grated Parmesan

• Preheat oven to 400 F.
• Cut squash into quarters and discard seeds.  Place on a baking sheet and brush with 1 tbsp oil.  Bake for 30 to 35 minutes, or until tender.  Remove from oven.
• Reduce oven temperature to 350F.
• Heat 2 tbsp oil in a large skillet over medium heat.  Add onions and cook for 3 minutes, or until soft.  Add garlic and cook for 1 more minute.  Add kale and cook for 2 minutes, stirring often or until wilted.
• Spoon squash into pan with kale and stir to combine.  Remove from heat and add Parmesan.  Season with salt and pepper.  Let cool.
• Grease a 9 x 13 inch baking dish.  Press squash mixture into cannelloni.  Place in prepared dish.
• Melt butter with miso over medium heat.  When butter begins to of, stir in flour and cook for 1 minute.  Whisk in 1 cup hot water.  Continue whisking in water 1 cup at a time until smooth.  Whisk in cream.  Bring to a boil and simmer for 2 to 3 minutes or until slightly thickened.  Pour sauce over cannelloni, they will be fully covered.  Cover with foil and bake for 40 minutes.  To make garnish, melt butter in a small frying pan over medium heat.  Add bread crumbs and cook until golden, about 5 minutes.  Remove format and stir in parsley.  When cool, stir in Parmesan.
• Remove foil from cannelloni and top with bread crumb mixture.  Return to oven and cook uncovered for 10 more minutes or until bubbling and golden.  Remove from oven and drizzle with remaining olive oil.

Serves 4