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Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce

Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Description

Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce is a sophisticated vegetarian dish combining creamy, nutty béchamel infused with fresh sage and walnuts, wrapped in delicate pasta tubes filled with sweet roasted butternut squash. This elegant yet comforting recipe is perfect for dinner parties or special occasions, offering a balanced texture and rich flavors without relying on meat or heavy cream.

Ingredients

Units Scale

Filling

  • 1 medium butternut squash, peeled, cubed, and roasted
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil (for roasting and sautéing)
  • Salt and pepper, to taste

Béchamel Sauce

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk or plant-based milk
  • 1/3 cup walnuts, finely ground
  • 8-10 fresh sage leaves, chopped
  • 1/2 cup grated Parmesan cheese (or vegan alternative)
  • Salt and pepper, to taste

Assembly

  • 12 cannelloni pasta tubes

Instructions

  1. Roast and Prepare the Butternut Squash: Peel and chop the butternut squash into cubes. Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 30-40 minutes until tender and caramelized. Cool slightly, then blend until smooth to make a creamy filling base.
  2. Prepare the Walnut-Sage Béchamel Sauce: In a saucepan, melt butter over medium heat and whisk in flour to create a roux. Gradually add milk while whisking constantly until the sauce thickens. Stir in finely ground walnuts and chopped fresh sage. Simmer gently to combine flavors, then finish with grated Parmesan, salt, and pepper.
  3. Sauté Aromatics for the Filling: Heat olive oil in a pan and sauté diced onion and minced garlic until translucent. Mix the sautéed aromatics into the pureed butternut squash along with salt and pepper to enhance depth and warmth.
  4. Assemble the Cannelloni: Fill each cannelloni tube with the butternut squash mixture using a piping bag or spoon. Arrange the filled tubes in a baking dish. Spoon the walnut-sage béchamel sauce generously over the cannelloni to fully coat each piece.
  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. Allow the dish to rest for 5-10 minutes before serving to develop full flavors.

Notes

  • Roast the squash well to enhance its natural sweetness and flavor.
  • Use fresh sage leaves for the best aromatic impact in the béchamel sauce.
  • Whisk béchamel continuously and add milk gradually to avoid lumps and ensure a silky texture.
  • Do not overfill cannelloni tubes to prevent them from bursting during baking.
  • Let the dish rest post-bake to allow flavors to harmonize.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 20 mg

Find it online: https://cooktune.com/butternut-squash-cannelloni-with-walnut-sage-bchamel-sauce/