Butternut Squash Cannelloni: A Delicious & Easy Recipe

Butternut Squash Cannelloni: Prepare to be transported to a realm of culinary bliss with this elegant and comforting dish! Imagine delicate pasta tubes, lovingly filled with a creamy, sweet, and savory butternut squash mixture, baked to golden perfection under a blanket of rich béchamel sauce. This isn’t just dinner; it’s an experience.

Cannelloni, derived from the Italian word for “large reeds,” has a history steeped in Italian culinary tradition. While the exact origins are debated, it’s widely believed to have emerged as a way to utilize leftover meats and vegetables, transforming them into a satisfying and impressive meal. Over time, regional variations blossomed, each showcasing the unique flavors of its locale. Our Butternut Squash Cannelloni is a modern twist on this classic, embracing the autumnal sweetness of butternut squash.

What makes this dish so irresistible? It’s the symphony of textures and tastes. The tender pasta, the velvety smooth filling, the nutty sweetness of the squash, and the creamy richness of the béchamel all combine to create a truly unforgettable experience. Plus, it’s surprisingly easy to prepare, making it perfect for a special occasion or a cozy weeknight dinner. People love this Butternut Squash Cannelloni because it’s both sophisticated and comforting, a dish that’s sure to impress your family and friends.

this Recipe

Ingredients:

• For the Pasta Dough:
• 300g (about 2 1/2 cups) all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tablespoon olive oil
• Pinch of salt
• For the Butternut Squash Filling:
• 1 medium butternut squash (about 1.5 kg or 3 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup grated Parmesan cheese, plus extra for topping
• 1/4 cup ricotta cheese
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh sage leaves
• For the Béchamel Sauce:
• 50g (about 1/4 cup) butter
• 50g (about 1/4 cup) all-purpose flour
• 750ml (about 3 cups) milk, warmed
• Pinch of ground nutmeg
• Salt and freshly ground white pepper to taste
• For Assembly:
• Grated Parmesan cheese, for topping
• Fresh sage leaves, for garnish (optional)

Preparing the Pasta Dough:

Okay, let’s start with the pasta dough. Don’t be intimidated! It’s easier than you think, and the homemade pasta makes this dish truly special.

1. Combine the dry ingredients: On a clean work surface (I like to use a large wooden board), mound the flour. Make a well in the center, like a little volcano. Add the salt to the flour.
2. Add the wet ingredients: Crack the eggs into the well. Add the olive oil to the eggs.
3. Incorporate the ingredients: Using a fork, gently whisk the eggs and olive oil together. Then, slowly start incorporating the flour from the inner walls of the well into the egg mixture. Continue until a shaggy dough forms.
4. Knead the dough: Once the dough comes together, start kneading it. This is where you’ll develop the gluten and create a smooth, elastic pasta. Knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
5. Rest the dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out. I often let it rest for an hour if I have the time.

Preparing the Butternut Squash Filling:

While the pasta dough is resting, let’s get started on the delicious butternut squash filling. This is where the magic happens!

1. Roast the butternut squash: Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
2. Sauté the aromatics: While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Combine the filling ingredients: Once the squash is roasted, let it cool slightly. Then, transfer it to a food processor or blender. Add the sautéed onion and garlic, nutmeg, cinnamon, Parmesan cheese, ricotta cheese, salt, pepper, and sage. Pulse until the mixture is smooth and creamy. You can also mash it by hand if you prefer a slightly chunkier texture.
4. Taste and adjust seasoning: Give the filling a taste and adjust the seasoning as needed. You might want to add more salt, pepper, or nutmeg to your liking.

Making the Béchamel Sauce:

Now, let’s whip up a classic Béchamel sauce. This creamy sauce adds richness and depth to the cannelloni.

1. Melt the butter: In a medium saucepan, melt the butter over medium heat.
2. Add the flour: Once the butter is melted, add the flour and whisk constantly for 1-2 minutes to create a roux. This will help thicken the sauce. Make sure there are no lumps!
3. Gradually add the milk: Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
4. Season the sauce: Remove the saucepan from the heat and stir in the nutmeg, salt, and white pepper. Taste and adjust the seasoning as needed. The sauce should be smooth, creamy, and slightly thickened.

Assembling the Cannelloni:

Alright, we’re in the home stretch! It’s time to assemble the cannelloni and get them ready for baking.

1. Roll out the pasta dough: Divide the rested pasta dough into two or three portions. On a lightly floured surface, roll out each portion of dough into a thin sheet, about 1-2 mm thick. You can use a pasta machine or a rolling pin. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness.
2. Cut the pasta sheets: Cut the pasta sheets into rectangles, about 10cm x 15cm (4 inches x 6 inches). You can use a knife or a pasta cutter.
3. Fill the pasta rectangles: Place about 2-3 tablespoons of the butternut squash filling along one short edge of each pasta rectangle.
4. Roll up the cannelloni: Carefully roll up the pasta rectangle, starting from the filled edge, to form a cylinder.
5. Arrange the cannelloni in a baking dish: Spread a thin layer of Béchamel sauce on the bottom of a baking dish. Arrange the cannelloni seam-side down in the baking dish.
6. Top with sauce and cheese: Pour the remaining Béchamel sauce over the cannelloni, making sure they are evenly coated. Sprinkle generously with grated Parmesan cheese.

Baking the Cannelloni:

Almost there! Now it’s time to bake the cannelloni until they’re golden brown and bubbly.

1. Bake the cannelloni: Preheat your oven to 180°C (350°F). Bake the cannelloni for 25-30 minutes, or until the sauce is bubbly and the cheese is golden brown.
2. Let it rest: Remove the cannelloni from the oven and let them rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
3. Garnish and serve: Garnish with fresh sage leaves (optional) and serve hot. Enjoy!

Tips and Variations:

• Make ahead: You can assemble the cannelloni ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing: Baked cannelloni can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.
• Cheese variations: Feel free to experiment with different cheeses in the filling, such as goat cheese, mozzarella, or Gruyère.
• Vegetarian option: This recipe is already vegetarian, but you can easily make it vegan by using vegan pasta dough, vegan ricotta cheese, and a vegan Béchamel sauce.
• Add protein: For a heartier meal, you can add cooked sausage or ground beef to the butternut squash filling.
• Spice it up: Add a pinch of red pepper flakes to the butternut squash filling for a little kick.

Serving Suggestions:

• Serve the butternut squash cannelloni with a side salad for a complete meal.
• Pair it with a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

  

  Conclusion:

  This Butternut Squash Cannelloni isn’t just another pasta dish; it’s a warm hug on a plate, a celebration of autumnal flavors, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it elevates simple ingredients into something truly special. The creamy, slightly sweet butternut squash filling, paired with the delicate pasta and rich sauce, creates a symphony of textures and tastes that will leave you wanting more. It’s the kind of dish that makes you feel good from the inside out, perfect for a cozy weeknight dinner or an impressive dish to serve at your next gathering.

  But the best part? It’s surprisingly easy to make! While it might look fancy, the steps are straightforward, and the result is well worth the effort. I’ve broken down each stage to ensure success, even for beginner cooks. Plus, the recipe is incredibly versatile.

  Serving Suggestions and Variations:

  For a complete meal, I love serving this Butternut Squash Cannelloni with a simple side salad of mixed greens, toasted pecans, and a light vinaigrette. The freshness of the salad cuts through the richness of the pasta beautifully. Alternatively, you could offer some crusty bread for soaking up all that delicious sauce.

  If you’re looking to add a bit more protein, consider incorporating some browned Italian sausage into the butternut squash filling. It adds a savory depth that complements the sweetness of the squash perfectly. For a vegetarian option, you could add some chopped spinach or kale to the filling for an extra boost of nutrients and flavor.

  Another variation I’ve experimented with is using different types of cheese. While ricotta is the classic choice, you could try using mascarpone for an even creamier filling, or even a blend of ricotta and Parmesan for a sharper, more intense flavor. Don’t be afraid to get creative and experiment with what you have on hand!

  And for those who are gluten-free, you can easily substitute regular cannelloni shells with gluten-free ones. There are many great options available at most grocery stores. Just be sure to follow the package instructions for cooking times.

  I also like to make a big batch of the butternut squash filling ahead of time and store it in the refrigerator for up to three days. This makes assembling the cannelloni even quicker on a busy weeknight. You can even freeze the assembled cannelloni before baking. Just wrap them tightly in plastic wrap and then foil, and they’ll keep in the freezer for up to two months. When you’re ready to bake, simply thaw them overnight in the refrigerator and then bake as directed.

  Ultimately, this recipe is a blank canvas for your culinary creativity. Feel free to adapt it to your own tastes and preferences. The most important thing is to have fun in the kitchen and enjoy the process of creating something delicious!

  So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of homemade Butternut Squash Cannelloni. I’m confident that you’ll love it as much as I do.

  I can’t wait to hear about your experience! Please, try this recipe and share your photos and feedback in the comments below. Let me know what variations you tried and what you thought of the final result. Happy cooking!

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  Butternut Squash Cannelloni: A Delicious & Easy Recipe

  Homemade cannelloni filled with a creamy butternut squash filling, topped with a rich béchamel sauce and Parmesan cheese. A comforting and flavorful vegetarian dish perfect for any occasion.

  Prep Time15 minutes

  Cook Time45 minutes

  Total Time105 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 300g (about 2 1/2 cups) all-purpose flour, plus extra for dusting
  • 3 large eggs
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 medium butternut squash (about 1.5 kg or 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup grated Parmesan cheese, plus extra for topping
  • 1/4 cup ricotta cheese
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh sage leaves
  • 50g (about 1/4 cup) butter
  • 50g (about 1/4 cup) all-purpose flour
  • 750ml (about 3 cups) milk, warmed
  • Pinch of ground nutmeg
  • Salt and freshly ground white pepper to taste
  • Grated Parmesan cheese, for topping
  • Fresh sage leaves, for garnish (optional)

  Instructions

  1. Prepare the Pasta Dough:
     1. On a clean work surface, mound the flour. Make a well in the center and add salt.
     2. Crack the eggs into the well. Add the olive oil to the eggs.
     3. Using a fork, gently whisk the eggs and olive oil together. Slowly start incorporating the flour from the inner walls of the well into the egg mixture until a shaggy dough forms.
     4. Knead the dough for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
     5. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.
  2. Prepare the Butternut Squash Filling:
     1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
     2. While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
     3. Once the squash is roasted, let it cool slightly. Then, transfer it to a food processor or blender. Add the sautéed onion and garlic, nutmeg, cinnamon, Parmesan cheese, ricotta cheese, salt, pepper, and sage. Pulse until the mixture is smooth and creamy.
     4. Taste and adjust seasoning as needed.
  3. Make the Béchamel Sauce:
     1. In a medium saucepan, melt the butter over medium heat.
     2. Once the butter is melted, add the flour and whisk constantly for 1-2 minutes to create a roux.
     3. Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.
     4. Remove the saucepan from the heat and stir in the nutmeg, salt, and white pepper. Taste and adjust the seasoning as needed.
  4. Assemble the Cannelloni:
     1. Divide the rested pasta dough into two or three portions. On a lightly floured surface, roll out each portion of dough into a thin sheet, about 1-2 mm thick.
     2. Cut the pasta sheets into rectangles, about 4 inches x 6 inches (10cm x 15cm).
     3. Place about 2-3 tablespoons of the butternut squash filling along one short edge of each pasta rectangle.
     4. Carefully roll up the pasta rectangle, starting from the filled edge, to form a cylinder.
     5. Spread a thin layer of Béchamel sauce on the bottom of a baking dish. Arrange the cannelloni seam-side down in the baking dish.
     6. Pour the remaining Béchamel sauce over the cannelloni, making sure they are evenly coated. Sprinkle generously with grated Parmesan cheese.
  5. Bake the Cannelloni:
     1. Preheat your oven to 350°F (180°C). Bake the cannelloni for 25-30 minutes, or until the sauce is bubbly and the cheese is golden brown.
     2. Remove the cannelloni from the oven and let them rest for 5-10 minutes before serving.
     3. Garnish with fresh sage leaves (optional) and serve hot.

  Notes

  • Make ahead: You can assemble the cannelloni ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
  • Freezing: Baked cannelloni can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating.
  • Cheese variations: Feel free to experiment with different cheeses in the filling, such as goat cheese, mozzarella, or Gruyère.
  • Vegetarian option: This recipe is already vegetarian, but you can easily make it vegan by using vegan pasta dough, vegan ricotta cheese, and a vegan Béchamel sauce.
  • Add protein: For a heartier meal, you can add cooked sausage or ground beef to the butternut squash filling.
  • Spice it up: Add a pinch of red pepper flakes to the butternut squash filling for a little kick.
  • Serve the butternut squash cannelloni with a side salad for a complete meal.
  • Pair it with a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc.