If you’re searching for a truly unforgettable vegetarian dish that balances elegance with comfort, look no further than the Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce. This recipe is an exquisite blend of creamy béchamel infused with fragrant walnut and sage, enveloping tender butternut squash rolled into delicate pasta tubes. It’s a wholesome, gourmet delight that feels both cozy and sophisticated—perfect for impressing friends or simply treating yourself to a special meal.

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Why You’ll Love This Recipe

A rich flavor profile: The warm nuttiness of walnuts and aromatic sage perfectly complements the naturally sweet butternut squash.
Wholesome vegetarian-friendly: It captures the essence of comfort food without relying on meat or heavy cream.
Elegant presentation: The neat, rolled cannelloni pasta makes this dish ideal for dinner parties or special occasions.
Balanced texture: Creamy béchamel sauce meets tender squash and delicate pasta for a wow-worthy mouthfeel.
Versatile and customizable: Easily adapt for different dietary needs or flavor variations while keeping the core essence intact.

Ingredients You’ll Need

The ingredients for Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce come together simply yet thoughtfully, each adding a unique depth to the dish’s taste, texture, and vibrant color.

Butternut squash: Roasted and pureed for a naturally sweet and silky filling.
Cannelloni pasta tubes: The perfect vessel to hold the creamy squash filling.
Walnuts: Ground into the béchamel to add a nutty richness that enhances the sauce’s flavor.
Sage leaves: Fresh sage for its warm, peppery aroma that elevates the béchamel.
Butter and flour: The classic ingredients to create a luscious base for the béchamel sauce.
Milk or plant-based milk: Provides the creamy texture essential for the sauce.
Parmesan cheese: Adds umami and a savory kick, balancing the sweetness of the squash.
Onion and garlic: Sautéed to build a subtle flavor foundation in the filling.
Salt and pepper: To taste, enhancing all the layered flavors.

Variations for Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce

One of the joys of this recipe is how easy it is to adapt. Whether you’re catering to different tastes, dietary restrictions, or just looking to experiment, there are plenty of ways to make it uniquely yours.

Swap the nuts: Use pecans or almonds instead of walnuts to alter the béchamel’s nuttiness.
Go vegan: Substitute butter with olive oil and use plant-based milk and vegan cheese alternatives.
Add greens: Incorporate spinach or kale into the filling for extra color and nutrients.
Spice it up: Toss in a pinch of nutmeg or chili flakes for a subtle warmth.
Use different squash: Try delicata or kabocha squash for varied sweetness and texture.

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

Step 1: Roast and Prepare the Butternut Squash

Begin by peeling and chopping the butternut squash into cubes. Toss with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and caramelized, about 30-40 minutes. Once cooled, blend until smooth to create the filling’s creamy base.

Step 2: Prepare the Walnut-Sage Béchamel Sauce

In a saucepan, melt butter and whisk in flour to form a roux. Slowly add milk, stirring constantly until thickened. Finely grind walnuts and chop fresh sage, then stir both into the béchamel. Simmer gently to meld flavors and finish with grated Parmesan, salt, and pepper.

Step 3: Sauté Aromatics for the Filling

Sauté diced onion and minced garlic in olive oil until translucent. Mix them into the pureed butternut squash along with a touch of salt and pepper to build depth and warmth in the filling.

Step 4: Assemble the Cannelloni

Fill each cannelloni tube with the squash mixture using a piping bag or spoon. Arrange the filled tubes in a baking dish and generously spoon the walnut-sage béchamel over the top to envelop each piece.

Step 5: Bake to Perfection

Bake uncovered in a preheated oven at 375°F (190°C) for 25-30 minutes until the sauce bubbles and turns golden. Let it rest for a few minutes before serving for full flavor development.

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

Roast the squash well: The caramelization brings out natural sugars that elevate the filling’s flavor.
Use fresh sage: It makes a notable difference in aroma compared to dried sage in the béchamel sauce.
Avoid lumps in béchamel: Whisk continuously and add milk gradually for a silky smooth sauce.
Don’t overfill pasta tubes: Leave enough room to prevent bursting as they bake.
Rest before serving: Allow the dish to sit for 5-10 minutes post-bake to let flavors harmonize.

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

Garnishes

Fresh sage leaves lightly fried in butter add a crispy, aromatic touch, while a sprinkle of toasted walnuts gives crunch that complements the creamy texture beautifully.

Side Dishes

Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or serve alongside roasted seasonal vegetables for a hearty, colorful plate.

Creative Ways to Present

Serve the cannelloni on elegant white plates with a drizzle of browned butter sauce for a luxurious touch, or build a layered casserole for a rustic family-style meal that’s equally impressive.

Make Ahead and Storage

Storing Leftovers

Store any leftover cannelloni in an airtight container in the refrigerator for up to 3 days, keeping the béchamel sauce sealed to preserve moisture and flavor.

Freezing

For longer storage, freeze the assembled but unbaked dish, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) covered with foil to prevent drying out. Avoid microwaving to keep the béchamel sauce creamy and the cannelloni texture intact.

FAQs

Can I use fresh pasta sheets instead of cannelloni tubes?

Absolutely! You can roll the filling into fresh sheets and bake them like a lasagna roll-up, which works beautifully with this recipe.

Is there a vegan version of the walnut-sage béchamel?

Yes, replace butter with olive oil or vegan margarine, use plant-based milk, and swap Parmesan for nutritional yeast or vegan cheese alternatives to keep it creamy and flavorful.

How do I prevent the cannelloni from breaking during filling?

Handle gently and avoid overfilling the tubes. Using a piping bag helps control the filling amount and reduces breakage risk.

Can I prepare the filling in advance?

Yes! The squash filling can be made up to two days ahead and stored in the refrigerator in an airtight container.

What should I do if the béchamel sauce is too thick?

Simply whisk in a splash of milk until the sauce reaches a pourable consistency before assembling the dish.

Final Thoughts

The Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce is truly a special dish that brings warmth and sophistication to any table. Its blend of natural sweetness, creamy nutty sauce, and delicate pasta is sure to impress even the most discerning palates. Whether you’re treating yourself or sharing with loved ones, this recipe deserves a spot in your culinary repertoire—go ahead and give it a try, you won’t regret it!