Name: Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled, cubed, and roasted; 1 cup ricotta cheese; Salt, to taste; Black pepper, to taste; 12 cannelloni pasta tubes; 4 tbsp butter; 4 tbsp all-purpose flour; 3 cups milk; 1/2 cup walnuts, finely ground; 10 fresh sage leaves, finely chopped; Salt, to taste; Black pepper, to taste; 1 cup freshly grated Parmesan cheese

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If you’re looking to elevate dinner with Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce, you’re in for a treat that’s both comforting and elegant. This dish combines sweet, tender butternut squash-filled pasta tubes with a rich, nutty béchamel sauce infused with earthy walnuts and fragrant sage. It’s perfect as a standout main course or an impressive side that feels fancy without being complicated. The rich layers and creamy texture make it a favorite that’s sure to impress anyone lucky enough to enjoy it.

Why You’ll Love This Recipe

Comfort meets elegance: This recipe balances cozy flavors with a refined presentation perfect for any occasion.
Seasonal ingredients: Butternut squash brings a natural sweetness and vibrant color that brightens your plate.

Nutty béchamel twist: Adding walnuts and sage to the béchamel boosts flavor depth and aroma for a unique touch.
Vegetarian-friendly: Packed with plants and free from meat, it’s perfect for vegetarians craving hearty meals.
Make-ahead convenience: Prepping components ahead saves time and makes entertaining stress-free.

Ingredients You’ll Need

The ingredients for Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce are simple but essential, each playing a crucial role in the dish’s luscious texture and flavor complexity. From fresh veggies to rich dairy and aromatic herbs, everything blends harmoniously.

Butternut squash: Roasted and pureed for that sweet, creamy filling foundation.
Cannelloni pasta tubes: The perfect canvas to encase the squash filling.

Walnuts: Ground and stirred into the béchamel to add natural crunch and earthiness.
Fresh sage leaves: Infuse a fragrant, herbaceous note into the creamy sauce.
Butter and flour: The classic roux base for creating a velvety béchamel sauce.

Milk: Provides the creamy liquid for the béchamel, making it rich but smooth.
Ricotta cheese: Adds creaminess to the filling, balancing squash sweetness perfectly.
Parmesan cheese: Sprinkled on top for golden, savory crust and extra flavor.

Salt and pepper: Simple seasoning to enhance all the natural flavors.

Variations for Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Feel free to customize this dish to suit your taste preferences, dietary needs, or whatever ingredients you have on hand; the recipe is surprisingly adaptable without losing its signature charm.

Swap the walnuts: Use pecans or pine nuts for a different nutty flavor in your béchamel sauce.

Gluten-free pasta: Choose gluten-free cannelloni for those avoiding gluten without sacrificing texture.
Veggie variations: Add spinach, kale, or mushrooms to the filling for extra greens and umami.
Dairy-free béchamel: Use plant-based milk and vegan butter for a lactose-free version.

Add spice: Toss in a pinch of nutmeg or red pepper flakes for a warming or spicy kick.

How to Make Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Step 1: Prepare the Butternut Squash Filling

Start by peeling and cubing the butternut squash, then roast it until tender and caramelized to deepen its natural sweetness. Once cooled, mash or blend the squash with ricotta cheese, salt, and pepper to create a smooth yet hearty filling for the cannelloni tubes.

Step 2: Cook the Cannelloni Pasta

Prepare the cannelloni tubes according to package instructions, usually boiling them just until al dente. Drain carefully to prevent tearing, then set aside to cool slightly before stuffing.

Step 3: Make the Walnut-Sage Béchamel Sauce

Melt butter in a saucepan and whisk in flour to form a roux. Cook this gently to remove raw flour taste. Slowly add milk while whisking constantly for a smooth sauce. Add finely chopped sage leaves and ground walnuts; simmer until thickened and fragrant. Season with salt and pepper.

Step 4: Assemble the Cannelloni

Carefully fill each cannelloni tube with the prepared butternut squash mixture using a spoon or piping bag. Place the filled tubes in a baking dish, then generously pour the walnut-sage béchamel over the top to coat each piece thoroughly.

Step 5: Bake and Serve

Sprinkle freshly grated Parmesan cheese all over the dish before placing it in a preheated oven. Bake until bubbly and golden on top, about 25-30 minutes. Let it cool slightly before serving to allow the flavors to meld beautifully.

Pro Tips for Making Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Roast the squash well: Caramelize for extra sweetness and depth instead of boiling for a bland taste.
Don’t overcook pasta: Al dente cannelloni holds shape and texture better during baking.
Grind walnuts finely: Avoid large chunks so the béchamel remains smooth and silky.

Fresh sage matters: Use fresh sage leaves for brightest aroma; dried won’t yield the same impact.
Rest before serving: Let the dish cool for 10 minutes post-baking to allow flavors to develop and cheese to set.

How to Serve Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Garnishes

Add a sprinkle of toasted walnuts or fresh chopped sage leaves on top right before serving. A light drizzle of high-quality extra virgin olive oil can heighten richness without overpowering the nutty sauce.

Side Dishes

Pair this cannelloni with a crisp green salad tossed in lemon vinaigrette or roasted seasonal vegetables like Brussels sprouts or asparagus to balance the richness.

Creative Ways to Present

Serve individual portions in mini ramekins for elegant plating, or layer in a glass casserole dish so guests can see the beautiful golden top and creamy interior before digging in.

Make Ahead and Storage

Storing Leftovers

Place any uneaten cannelloni in an airtight container and refrigerate for up to 3 days. The flavors will deepen, making leftovers even more delicious.

Freezing

This dish freezes well either before or after baking. Use freezer-safe containers and thaw overnight in the fridge before reheating thoroughly.

Reheating

Reheat in a covered oven-safe dish at 350°F until warmed through and bubbly, about 20 minutes. Avoid microwaving if possible to preserve texture and flavor.

FAQs

Can I use pre-made pasta sheets instead of cannelloni tubes?

Absolutely! You can roll the filling into lasagna sheets and roll them up tightly for a similar effect; just make sure to adjust cooking time slightly.

What can I substitute for ricotta in the filling?

Use cottage cheese blended smooth or a soft tofu for a dairy-free alternative that still creates creamy texture.

Is this dish suitable for vegans?

With substitutions like plant-based milk and cheese alternatives, plus tofu instead of ricotta, you can easily adapt this recipe to a vegan version.

How do I store leftover béchamel sauce?

Keep béchamel sauce in an airtight container in the fridge for up to 2 days; reheat gently while whisking to restore smoothness.

Can I prepare this dish entirely in advance?

Yes! Assemble the cannelloni and béchamel, cover tightly, and refrigerate for up to 24 hours before baking to save time on the meal day.

Final Thoughts

Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce is truly a dish to savor, blending seasonal sweetness with rich, comforting flavors that impress without fuss. Whether for a cozy weeknight or a special occasion, this recipe invites you to enjoy creative cooking and delicious results. Give it a try—you might just find your new favorite way to celebrate autumn’s bounty or any time you crave a little elegant comfort food.

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