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Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce Recipe

Butternut squash Cannelloni with Walnut-Sage Béchamel Sauce Recipe
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★★★★★

5.3 from 12 reviews

A comforting and elegant vegetarian dish featuring tender butternut squash and spinach filling wrapped in cannelloni pasta, baked with a rich and aromatic walnut-sage béchamel sauce and topped with melted fresh mozzarella.

Ingredients

Scale

For the Filling

  • 1 small butternut squash, peeled and cut into small cubes
  • 2 cups baby spinach or baby kale
  • 1/2 medium onion, small diced
  • 1 glug extra virgin olive oil
  • 2 pinches of nutmeg
  • Salt and pepper to taste
  • 4 oz. Chèvre goat cheese

For the Sauce

  • 1/2 cup blanched and toasted walnuts
  • 2 cups milk
  • 2 tablespoons flour
  • 4 tablespoons butter
  • Zest of 1/2 lemon
  • 1–2 pinches freshly grated nutmeg
  • 2–3 whole sage leaves
  • 1/2 teaspoon salt
  • 4–6 cranks fresh ground black pepper

Other

  • 12 cannelloni pasta tubes or 12 lasagna sheets
  • Fresh mozzarella, liberal amounts as preferred
  • 3–4 whole sage leaves to garnish

Instructions

  1. Prepare the Filling: Heat a glug of olive oil in a pan and sauté the diced onions and butternut squash cubes until tender. Add the baby spinach or kale along with salt, pepper, and nutmeg, tossing well. Remove from heat and let cool. Once cooled, gently fold in the crumbled chèvre goat cheese.
  2. Pre-cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta tubes or lasagna sheets and cook according to package directions, but remove them 3-4 minutes earlier to ensure they remain al dente. Immediately transfer pasta to an ice water bath to stop cooking and prevent sticking.
  3. Prepare the Walnut-Sage Sauce – Step 1: Blanch the walnuts in warm water for 5 minutes to remove bitterness, then drain and toast in a dry skillet until fragrant, about a few minutes. Blend the toasted walnuts with 1/2 cup of the milk until smooth, then combine this walnut-milk mixture with the remaining milk.
  4. Prepare the Walnut-Sage Sauce – Step 2: In a large skillet over medium heat, melt the butter until bubbly. Whisk in flour until smooth and lightly golden. Gradually add the walnut-milk mixture in small increments, whisking constantly to avoid lumps. Reduce heat to medium-low if necessary. Once all milk is incorporated, season with salt, fresh ground black pepper, nutmeg, lemon zest, and whole sage leaves. Bring to a gentle simmer, then remove from heat once sauce reaches a light creamy thickness that coats the back of a spoon.
  5. Assemble the Dish: Butter or lightly oil a baking dish and spread a thin layer of walnut-sage sauce on the bottom. Fill the cannelloni tubes or place the filling on one end of each precooked lasagna sheet and roll tightly. Place the filled pasta rolls seam side down in the baking dish.
  6. Finish Assembling: Cover the arranged pasta with the remaining walnut-sage sauce, reserving some for topping. Layer liberal slices of fresh mozzarella over the pasta and then pour the reserved sauce on top. Garnish with whole sage leaves.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the assembled dish for 20-30 minutes until the mozzarella is melted, bubbly, and the top is blistered and golden.
  8. Rest and Serve: Let the cannelloni rest for 10 minutes out of the oven to set before serving. Enjoy this warm, flavorful vegetarian meal!

Notes

  • Blanching walnuts removes bitterness from the skins, enhancing the sauce flavor.
  • Keeping sage leaves whole provides aroma without bitterness; chop only if you prefer a stronger sage flavor.
  • Pre-cooking pasta slightly underdone ensures no overcooking during baking.
  • You can substitute baby kale for spinach if preferred.
  • Adjust salt and pepper according to taste.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: butternut squash cannelloni, walnut sage béchamel sauce, vegetarian pasta bake, Italian vegetarian recipe, butternut squash pasta

Find it online: https://dailysimplerecipe.com/butternut-squash-cannelloni-with-walnut-sage-bechamel-sauce-recipe/