Squash-Stuffed Cannelloni With Roasted-Shallot Sauce And Hazelnuts

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10 cup (1/2-inch) cubed butternut squash (about 4 pounds)

1/4 cup chopped shallots

2 tablespoons chopped fresh sage

Cooking spray

1 tablespoon butter, melted

1/2 cup fat-free sour cream

1/4 cup half-and-half

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 slices applewood smoked bacon, chopped

1/2 pound shallots, peeled and halved

2 garlic cloves, crushed

1/2 cup dry white wine

1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons half-and-half

Remaining ingredients:

16 cooked lasagna noodles

3/4 cup (3 ounces) shredded fontina cheese

1/4 cup chopped blanched hazelnuts, toasted

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