Truffled Butternut Squash Cannelloni

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1 small to medium butternut squash

2 1/2 tablespoons unsalted butter

4 ounces Monterey Jack or fontina cheese, shredded

Salt and pepper to taste

4 to 5 ounces lasagne sheets (16 sheets)

3 ounces freshly grated Parmesan, aged Asiago or aged Jack cheese

3 ounces chicken or vegetable stock

Generous drizzling of truffle oil

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