Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce Recipe

If you have a soft spot for comforting Italian dishes with a seasonal twist, you are going to absolutely fall in love with this Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce. This dish combines the natural sweetness of roasted butternut squash and the earthy warmth of sage-infused walnut béchamel, wrapped elegantly in tender pasta tubes. The creamy goat cheese and melty mozzarella add a luscious richness that makes every bite feel like a cozy hug. It’s a beautiful way to bring fall flavors to your table in a dish that feels both special and wonderfully homey.

Ingredients You’ll Need

Each ingredient in this Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce plays a crucial role, balancing flavors and textures to create a harmonious dish. From the earthy butternut squash to the aromatic sage leaves, everything works together like a dream.

• 12 cannelloni pasta tubes or 12 lasagna sheets: The perfect canvas for wrapping all the delicious filling inside.
• 1 small butternut squash, peeled and cubed: Sweet and tender, it forms the heart of the filling.
• 2 cups baby spinach or baby kale: Adds a fresh, slightly bitter contrast to the sweet squash.
• 1/2 medium onion, finely diced: Provides subtle sweetness and depth when sautéed.
• 1 glug extra virgin olive oil: For sautéing and enriching the flavors.
• 2 pinches nutmeg: A warm spice that complements both the squash and béchamel sauce beautifully.
• Salt and pepper to taste: Essential to enhance and balance all elements.
• 4 oz. chèvre goat cheese: Adds creamy tang and richness to the filling.
• 1/2 cup blanched and toasted walnuts: For the béchamel sauce, delivering nuttiness and texture.
• 2 cups milk: The creamy base for the walnut-sage béchamel sauce.
• 2 tablespoons flour: To thicken the béchamel sauce into a luscious coating.
• 4 tablespoons butter: The base fat for a silky smooth béchamel.
• Zest of 1/2 lemon: A bright note to lift the sauce.
• 1-2 pinches freshly grated nutmeg: To infuse the béchamel with warmth.
• 2-3 whole sage leaves: Left whole to perfume the béchamel delicately without bitterness.
• 1/2 teaspoon salt: To season the béchamel perfectly.
• 4-6 cranks fresh ground black pepper: Adds a mild kick and complexity.
• Fresh mozzarella, liberal amounts as preferred: Creates a gooey, melty topping that is irresistible.
• 3-4 sage leaves for garnish: To finish the dish with a fragrant, beautiful touch.

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

Step 1: Prepare the Filling

Start by heating a glug of extra virgin olive oil in a pan over medium heat. Toss in the finely diced onions and butternut squash cubes, sautéing until everything becomes tender and fragrant. Then add your baby spinach or kale along with salt, pepper, and a couple of pinches of nutmeg to create that signature warm aroma. Once the mixture is perfectly cooked, remove from heat and let it cool down a bit before crumbling in the chèvre goat cheese. The cool temperature helps keep the cheese texture just right and blends the filling beautifully.

Step 2: Pre-Cook the Pasta

Whether you’re using cannelloni tubes or lasagna sheets, it’s important to pre-cook your pasta properly. Bring a large pot of salted water to a boil and cook the pasta, but make sure to remove it 3-4 minutes before the package instructions suggest to achieve an al dente texture. Shock the pasta in icy water immediately to stop the cooking process and prevent sticking. Gently lay the sheets or tubes on a clean towel or plate until you are ready to fill.

Step 3: Make the Walnut-Sage Béchamel Sauce

To create the divine béchamel, start by blanching the walnuts in warm water for about 5 minutes; this step removes any bitterness from their skins. After draining, toast the walnuts lightly in a dry skillet to bring out their toasted aroma. Blend the toasted walnuts with half a cup of milk until smooth, then set this mixture aside. In the same skillet over medium heat, melt the butter until bubbling, then whisk in the flour, stirring until you see a light golden shade and no lumps remain. Slowly pour in the walnut-milk blend and continue whisking while gradually adding the remaining milk, reducing heat if needed to keep the sauce smooth and lump-free. Once the sauce thickens to a creamy consistency that coats the back of a spoon, season with salt, fresh ground black pepper, freshly grated nutmeg, and slip in whole sage leaves for that fragrant infusion. Bring to a gentle simmer, then remove from heat and let the flavors meld.

Step 4: Assemble the Cannelloni

Butter or lightly oil your baking dish, then spread a thin layer of the walnut-sage béchamel on the bottom to prevent sticking. If using cannelloni tubes, pipe or spoon the butternut squash filling inside each tube. If using lasagna sheets, spoon the filling onto one edge and roll them tightly into neat cylinders. Arrange the stuffed pasta rolls snugly in your prepared dish.

Step 5: Add Sauce and Cheese

Pour the remaining walnut-sage béchamel generously over all the cannelloni, making sure every roll is well coated. Layer slices of fresh mozzarella on top, then drizzle any leftover sauce over the cheese layer. Finish with a scatter of whole sage leaves for that final fragrant touch that elevates both aroma and presentation.

Step 6: Bake and Rest

Place the dish in a preheated oven at 375°F. Bake for 20 to 30 minutes until the mozzarella is melted and the top has those irresistible golden blisters. Once baked, allow the Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce to rest for about 10 minutes — this helps the sauce set slightly, and makes serving a breeze. Then get ready to indulge!

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

Garnishes

Fresh sage leaves aren’t just for cooking—they make a stunning garnishing touch to this dish as well. Add a few fresh leaves on top for visual appeal and a burst of herbal scent. A light lemon zest sprinkle just before serving can also brighten the dish beautifully and cut through the richness.

Side Dishes

Pair your Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce with a crisp autumn salad, perhaps with arugula, toasted pecans, and a simple balsamic vinaigrette. Roasted root vegetables like carrots or parsnips also harmonize wonderfully, complementing the sweet squash and nutty sauce.

Creative Ways to Present

Try plating single cannelloni rolls for an elegant appetizer or serve family-style in a rustic dish straight from the oven for a convivial vibe. For a splash of color, drizzle a bit of browned butter infused with sage over the top tableside—this adds visual drama and intensifies the luscious flavors.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days, and the flavors only deepen when rested overnight.

Freezing

This dish is freezer-friendly! For best results, assemble the cannelloni but don’t bake. Wrap tightly with foil and freeze for up to 2 months. When ready to enjoy, just thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Reheating

To reheat, cover the dish with foil to prevent drying out, and warm in a 350°F oven until heated through and bubbly. This slow reheating keeps the béchamel creamy and the cheese perfectly melted without overcooking the pasta.

FAQs

Can I use lasagna sheets instead of cannelloni tubes?

Absolutely! Pre-cooked lasagna sheets rolled tightly around the filling work just as well, giving a similar beautiful presentation and delicious bite to your cannelloni.

Is there a substitute for chèvre goat cheese in the filling?

Yes, ricotta is a great alternative if you prefer a milder, creamier texture. Feta can also work for a tangy punch, but chèvre gives a wonderful balance of creaminess and zing.

Why do we keep sage leaves whole in the béchamel sauce?

Sage has a strong flavor that can become bitter if chopped finely and cooked. Leaving leaves whole infuses the sauce gently and adds pleasant aroma without overwhelming the delicate butternut squash filling.

Can I make the walnut béchamel without dairy milk?

You can try using unsweetened plant-based milk like almond or oat milk, but be mindful the sauce may be less creamy. Adjust seasoning and thickness accordingly by adding more butter or flour if needed.

How do I prevent the cannelloni from sticking during assembly?

Shocking the pasta in iced water after boiling prevents sticking. Also, lightly oiling your hands or work surface can help keep the sheets or tubes separate while you fill them.

Final Thoughts

This Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce is one of those dishes that feels indulgent yet comforting, simple yet sophisticated. It’s perfect for cozy dinners or impressing guests with seasonal flavors. Give it a try — you might just discover your new favorite fall comfort food!

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