Description
Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce is a comforting yet elegant vegetarian dish featuring tender roasted butternut squash filling wrapped in pasta tubes, topped with a creamy walnut and sage-infused béchamel sauce, and finished with golden Parmesan crust. Perfect for a standout main course or an impressive side, it’s rich in flavor, texture, and seasonal ingredients.
Ingredients
Scale
Filling
- 1 medium butternut squash, peeled, cubed, and roasted
- 1 cup ricotta cheese
- Salt, to taste
- Black pepper, to taste
Pasta
- 12 cannelloni pasta tubes
Walnut-Sage Béchamel Sauce
- 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
Topping
- 1 cup freshly grated Parmesan cheese
Instructions
- Prepare the Butternut Squash Filling: Peel and cube 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.
- 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.
- Make the Walnut-Sage Béchamel Sauce: Melt butter in a saucepan and whisk in flour to form a roux. Cook gently to remove raw flour taste. Slowly add milk while whisking constantly to create a smooth sauce. Add finely chopped sage leaves and ground walnuts; simmer until thickened and fragrant. Season with salt and pepper.
- 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 sauce over the top to coat each piece thoroughly.
- Bake and Serve: Sprinkle freshly grated Parmesan cheese all over the dish before placing it in a preheated oven at 350°F (175°C). Bake until bubbly and golden on top, about 25-30 minutes. Let it cool slightly before serving to allow the flavors to meld beautifully.
Notes
- Roast the squash well to 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 to avoid large chunks so the béchamel remains smooth and silky.
- Use fresh sage leaves for the brightest aroma; dried sage won’t yield the same impact.
- Let the dish rest for 10 minutes after baking to allow flavors to develop and cheese to set.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 45 mg