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Ingredients

• For Filling:
• 3 tablespoons extra-virgin olive oil
• 1 medium onion
• 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 pound Swiss chard, leaves and stems chopped
• 2 15- to 19-ounce cans cannelloni beans, rinsed
• For Crumbs:
• 1 cup chopped hazelnuts
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 3 cups whole-wheat breadcrumbs from about 4 slices

Description

Nutty Swiss Chard, Squash, And Cannelloni Bake - The Huffington Post

Kitchen Daily