BUTTERNUT SQUASH CANNELLONI WITH SAGE CREAM SAUCE RECIPE - (4.1/5)
Provided by HeatherS
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F. Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely. Spoon the butternut squash flesh from skin. Discard skins. Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside. Make Sage Cream Sauce Add butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper. Sage Cream Sauce Preheat oven to 350 degrees F. Butter a large baking dish. Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You'll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels. Add sauce to baking dish. Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese. Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes. Garnish cannelloni with toasted walnuts and chopped sage, if desired.
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Kareem Bedford
[email protected]This is a great recipe for vegetarians and meat-eaters alike. The butternut squash is roasted until it's tender and flavorful, and the sage cream sauce is rich and creamy. The cannelloni are also a nice touch. Overall, this is a delicious and satisfy
Bruce Dorrill
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The butternut squash cannelloni are beautiful and the sage cream sauce is divine. I would recommend making this recipe for a special occasion.
Luvoyiso Booi
[email protected]I made this recipe for a dinner party and it was a hit! The butternut squash cannelloni were a unique and delicious dish. The sage cream sauce was also a crowd-pleaser. I would definitely recommend this recipe.
Nazliya 68
[email protected]This is a great recipe for a fall meal. The butternut squash is in season and the sage cream sauce is a perfect complement. I would recommend adding a bit of grated Parmesan cheese to the sauce for extra flavor.
Mojalefa Rantjane
[email protected]This recipe was a bit too rich for my taste. The butternut squash was a bit too sweet and the sage cream sauce was a bit too heavy. I think I would have liked it better if the sauce had been a bit lighter.
Md.joshim Baby
[email protected]I was a bit skeptical about this recipe, but I'm glad I gave it a try. The butternut squash cannelloni were delicious and the sage cream sauce was perfect. I will definitely be making this again.
Jayla Mosquea
[email protected]This is a great recipe for a vegetarian main course. The butternut squash is roasted until it's tender and flavorful, and the sage cream sauce is rich and creamy. The cannelloni are also a nice touch. Overall, this is a delicious and satisfying dish.
Ali Mughal333
[email protected]I'm not a big fan of butternut squash, but I thought I'd give this recipe a try. I'm glad I did! The butternut squash was surprisingly delicious and the sage cream sauce was amazing. I'll definitely be making this again.
Masmain
[email protected]This is a great recipe for a special occasion meal. It's a bit time-consuming, but it's worth the effort. The butternut squash cannelloni are beautiful and the sage cream sauce is divine. I highly recommend this recipe.
Rita Taylor
[email protected]I made this for dinner last night and it was delicious! The butternut squash was perfectly cooked and the sage cream sauce was creamy and flavorful. I will definitely be making this again.