Every Fall my local small chain Italian restaurant puts my favorite pasta dinner back on the menu.
What I thought was butternut squash stuffed large tortellini (called tortilacci) actually turned out to be pasta stuffed with a basic cheese mixture who's sauce was butter & spiced roasted cubes of butternut squash. Still very good but in the back of my mind I made a mental note to make homemade squash stuffed pasta.
While checking out my daily Pinterest recommendations, I spotted a pin for Butternut Squash Cannelloni with Walnut Sage Cream Sauce from Martha. I immediately pinned it.
I just had to make this yesterday.
Before I cook a recipe, I checkout the ingredients and then I hit the reviews. If the reviews are not favorable but just nit-picky and I could adjust easily, it goes on my menu & the shopping list.
I usually don't print the recipe until right before I start the cooking process because I learned the hard way when it took me a full week to file less than half.
Two things I did change. I added Parmesan to the top right before baking and hit the broil for some crunch.
While the Nudge would never pick this in a restaurant, he has become more tolerant of my vegetable main meals. Heck, when he has lunch out, he's been known to order the avocado eggrolls!
This was a thumbs up! Very rich and filling. Would I make it again. Yes, most certainly but the next time I would save a few steps and use the filling for jumbo shells.
Yum!!!👍👍💗
Butternut Squash Cannelloni
makes 6 cannelloni
* 3 tablespoons unsalted butter
* 1 small onion, chopped
* 1 to 1/2 pound butternut squash meat, 1" pieces
* 1 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon cumin
* 1 tablespoon Kosher salt
* 1/2 teaspoon freshly ground pepper
* 1/2cup grated Parmesan cheese
* 1/2 cup ricotta cheese
* 2 cups chopped spinach, chard or other greens
* 2 tablespoons EVOO
* 6 sheets no-boil lasagna sheets
* 1 teaspoon dried sage
1. Heat 2 tablespoon butter in a large non-stick skillet over medium high heat.
Add onion & squash and saute for 5 minutes, flip over and repeat 2x more.
2. Add 1/2 cup water, a lid and steam for 3 minutes or until squash is soft. Remove the lid and continue simmering until the water is almost gone.
3. Sprinkle spices (up to pepper) over squash and mash mixture. Transfer to a bowl. When cool, stir in ricotta and Parmesan.
4. Add remaining tablespoon butter to a saute pan and cook greens until wilted and liquid has evaporated. Season with salt & pepper. Cool and add to cheese mixture. Refrigerate until ready to use.
5. Heat water to a boil & add a tablespoon of salt. Cook pasta for 6 minutes, drain and lay the pasta on a cookie sheet that has been drizzled with olive oil.
6. To assemble the cannelloni: Lay a pasta sheet on a wooden board. Spoon three tablespoons of cheese mixture down the middle, lengthwise <---------------->. Add 1/6th of the greens mixture over the cheese and fold the top part of the pasta towards you, pat down to adhere and roll again, seam side down.
7. Spoon half the sauce into a 9x13" casserole pan. Lay the rolled cannelloni seam side down, side by side. Spoon remaining sauce over cannelloni and bake immediately in preheated 425° oven or cover and refrigerate.
8. Right before baking, sprinkle additional Parmesan on top (optional).
8. Bake for 30 minutes until bubbly and browned around the edges.
Sage-Walnut Cream Sauce
makes 2 cups
* 2 tablespoons unsalted butter
* 2 tablespoons AP flour
* 1 cup milk
* 1/2 cup heavy cream
* 1/2 cup white wine
* 1 tablespoon ground sage
* Salt & pepper
* 1/4 cup chopped walnuts
* pinch of nutmeg
1. Heat the butter in a a large saucepan over medium heat. When bubbling, add flour and whisk until all the lumps are gone. Add milk, cream & wine to butter/flour mixture and simmer on low, whisking continuously until mixture is free of lumps. Add walnuts & nutmeg to sauce and salt & pepper to taste.
