Best 9 Squash Cannelloni Recipes

BUTTERNUT SQUASH CANNELLONI WITH SAGE-WALNUT CREAM SAUCE

Steps:

• To make filling, heat 2 tablespoons butter in a large skillet with sides over medium heat. Add onion; cook until it begins to soften, about 3 minutes. Add squash cubes; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add cinnamon, nutmeg, cayenne pepper, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 cup water. Reduce heat, cover, and cook, stirring occasionally, until very tender, about 20 minutes.
• Mash mixture with potato masher or wooden spoon, and transfer to a medium bowl to cool. When cool, stir in Parmesan and ricotta. Set aside in refrigerator until ready to assemble.
• Wash the spinach or greens well. Remove and discard stems. Roughly chop spinach into smaller pieces. Heat remaining tablespoon butter in a large skillet over medium heat. Add spinach a little at a time; cook, tossing, until wilted and any liquid has evaporated. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.
• Heat oven to 375 degrees. Bring a large pot of water to a boil. Add the olive oil and remaining tablespoon coarse salt. One at a time, add pasta sheets to boiling water, and cook until al dente, 2 to 3 minutes less than manufacturer's instructions. Remove the pasta sheets with tongs, and drain them in a colander.
• To assemble the cannelloni, lay out the pasta sheets on work surface. Spoon about 1/2 cup filling down the center of a sheet, and top with a heaping tablespoon of spinach. Brush one long side of pasta with water, roll up, starting with other long side, and seal. Repeat with the remaining pasta and filling. Spread half of the sage-walnut cream sauce in the bottom of a 9-by-13-by-2-inch baking dish. Place the cannelloni in the bottom of the dish, and cover with remaining sauce. Garnish with a few sage leaves. Bake until top starts to brown and filling is bubbling, about 30 minutes. Serve.

BUTTERNUT SQUASH CANNELLONI WITH SAGE CREAM SAUCE RECIPE - (4.1/5)

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.

SQUASH, SAGE, AND RICOTTA CANNELLONI

Steps:

• Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
• In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
• Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
• Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.

SQUASH AND SAGE CANNELLONI

Steps:

• (Note: The pasta dough and finished pasta can be made several days in advance. If making pasta with a stand mixer, skip to step 3. If using store-bought dried lasagna noodles, skip to step 4.) Make pasta by hand: On a clean work surface, combine both flours and salt. Make a well in the center of the flour. Carefully add egg yolks and whole egg directly into the well, while using a fork to gently stir and combine. Continue stirring in a circular motion, gradually incorporating some flour from the sides of the well, about 1 minute. (Make sure that the sides of the well are high enough so the egg doesn't spill over.) Next, slowly add the olive oil to the center of the well, stirring the whole time. When eggs and oil are fully combined, scrape mixture off the fork, add it to the dough, and use your hands to add flour and knead. Make sure to incorporate any little pieces of dough that have come off the main mass. Add water as needed. After the dough has come together in a rough mass, continue kneading to activate the gluten until the dough is shiny and uniform in texture, about 5-7 minutes. (There may be a few leftover tablespoons of flour that don't get incorporated into the dough; this is fine.) Wrap the dough in plastic wrap and allow it to rest for at least 1 hour at room temperature, up to 2 days in the refrigerator, or 1 week in the freezer. (If frozen, bring to room temperature before moving on to Step 2.)
• Turn the dial of the pasta machine to the widest setting (usually setting number 1 on the dial). Lightly flour the dough, then flatten slightly with your hand or a rolling pin. Pass the dough through the machine. Fold dough in half and pass through the machine again. Continue to pass the dough through the machine, increasing the setting until the dough is thin to medium thickness (8 on a scale of 10 for the machine setting), about 15-20 times. Add flour whenever it gets too sticky. Trim the finished sheets into rectangles (approximately 6" x 10") and dust lightly with flour, to prevent sticking. Cover with plastic wrap until ready to blanch.
• Make pasta in a stand mixer: In a stand mixer fitted with a paddle attachment, combine the flours and salt. Make a well in the dry ingredients, then add the whole egg and egg yolks, and slowly work the dough with the mixer. Add the olive oil and water while slowly kneading the dough with the paddle. Once the dry ingredients are fully incorporated, continue to knead the dough with the paddle for 1 to 2 minutes. Wrap the dough in plastic wrap and allow it to rest for at least 1 hour at room temperature, up to 2 days in the refrigerator, or 1 week in the freezer. (If frozen, bring to room temperature before moving on to Step 2.) After resting the dough, roll out the pasta sheets (Step 2).
• Parcook pasta sheets: Bring a large stock pot of water to a boil, then season with a generous pinch of salt. Prepare a large bowl with ice water, to shock the pasta sheets after blanching. With a large slotted spoon or mesh strainer, gently lower the pasta sheets into the boiling water, blanching the sheets for about 45 seconds. (If using store-bought dried lasagna noodles, follow directions to cook to al dente.) Remove the pasta to the prepared bowl of ice water. Once the pasta has cooled completely, remove the sheets from the ice water, gently pat dry and spread onto wax paper or plastic wrap that has been brushed lightly with oil. Set aside.
• Filling, part 1: Preheat the oven to 375 degrees F. Cut the pumpkin or butternut squash in half lengthwise; scoop out and discard the inner stringy flesh and seeds. Peel and cut the onion into ¼-inch thick slices.Rub the butter and ½ teaspoon salt around the inner cavity. Stuff the inside of each half with a the sage leaves and onion slices. Place the halves, cut side down, into a baking dish lined with parchment paper, then pour ½ cup of water around the halves. Cover the whole dish tightly with foil. Bake until the squash is fork tender, 50-60 minutes. Remove from the oven and cool, 30 minutes.
• Filling, part 2: When the squash is cool enough to handle, scrape the flesh into a bowl; discard the skin. (You should have about 2 cups squash.) Finely chop the onion and sage and add to the squash. Add the remaining ½ teaspoon salt, ricotta, and the Parmesan, then mix well. Finally, taste and adjust seasoning with salt as needed. (Note: Filling can be made up to 3 days in advance. Cool completely, then refrigerate in an airtight container.)
• Cannelloni assembly: Preheat oven to 400 degrees F. Trim the blanched pasta sheets to fit the baking dish. (Chef Tusk trims his sheets to 5" x 8".) In a small bowl, beat the egg to create an egg wash; alternatively, use water. Brush pasta sheets along one edge, lengthwise, with egg wash or water. Place filling into a pastry bag and pipe ¼ cup evenly down the other edge of the pasta sheet. (Alternatively, use a spoon for the filling.) Starting with the filling side, roll the cannelloni like a cigar, sealing the edge with the egg wash or water. Repeat with remaining pasta and filling.
• Pour cream into a baking dish. Place the cannelloni, seam side down, on top of the cream in an even layer. (If necessary, you can cut the cannelloni in half to fit your dish.) Sprinkle with Parmesan, then bake until light brown and bubbly along the edges, 15-20 minutes.
• Broil cannelloni until top is lightly browned and cream is bubbly, about 2 minutes. Keep an eye on the cannelloni the entire time to prevent scorching! Serve immediately with the reduced cream spooned over the pasta.

BUTTERNUT SQUASH CANNELLONI WITH RICOTTA AND KALE IN LEMON SAGE BROWN BUTTER SAUCE RECIPE - (3.4/5)

Steps:

• Heat oven to 400°F. Cut squash in half lengthwise, scoop out the seeds. Add squash to a parchment lined baking sheet then drizzle both halves with olive oil, salt and pepper. Roast until tender and knife tip goes through easily, about 45-60 minutes. Let it cool completely then scoop out the flesh and discard the skin. Add ricotta, egg, grated cheese, garlic, zest and squash into a food processor and pulse, just until mixed. You can also whip it all together by hand. Add in the chopped kale little by little folding in between, just making sure the greenness of the kale doesn't overwhelm the ricotta mixture. Cook pasta sheets for 2 minutes in boiling water, then cool them in an ice water bath. Drain on tea towels. For assembly, cut pasta sheet in half, my package had 8 sheets so I was able to make 16 cannelloni from it. Add filling then roll up placing them seam side down on a buttered baking dish. For the sauce, melt butter in a sauce pan on medium until bubbly and golden brown, throw in all 10 sage leaves, let them sizzle and get crisp. Take sauce off heat and squeeze in juice from 1/2 lemon. Spoon a tiny bit of sauce on top of each shell and sprinkle each with grated Parmesan or Pecorino Romano. Loosely cover with foil and bake until filling is cooked, around 15 minutes, remove foil spoon remaining sauce on top along with the crispy sage leaves. Place back in the oven for 5 more minutes. Remove and enjoy!

SQUASH, SAGE, AND RICOTTA CANNELLONI

Steps:

• Preheat oven to 350. Lightly oil a 2-quart or 8-inch square baking dish. In large pot of boiling water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled, rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. In a small skillet heat 1 Tbsp oil over medium. Add shallots, season with salt and pepper and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 Tbsps milk, chopped sage, more salt and pepper, and nutmeg. Mash with a fork until a rough mash forms. Spread 1/4 cup squash mixture down the middle of each lasagna noodle; roll up noodle and place seam side down in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with 1/4 cup Parmesan. Bake until warmed through about 25 minutes. Broil until top is browned, 2-3 minutes.

ROASTED SQUASH AND SPINACH CANNELLONI

Steps:

• Preheat oven to 400. Grease a rimmed baking sheet or line with non-stick foil.
• Combine squash, onion, salt, pepper and toss til coated. Spread in single layer in prepared pan.
• Bake, uncovered, stirring occasionally, for 45 min. or until tender and lightly browned. Cool
• Reduce oven to 350. Spread 1 cup tomato sauce in bottom of greased 9 X 13 baking dish.
• To prepare filling, place squash mixture in food processer. Pulse until well combined.
• Add ricotta, spinach, parm amd egg. Process until almost smooth.
• Spoon filling into pastry bag (or ziplock bag) and pipe into cannelloni.
• Place filled cannelloni in single layer on top of sauce in dish. Pour remaining sauce over top.
• Bake, uncovered, for 45 min. Uncover and sprinkle with provolone and romano.

ROASTED EGGPLANT AND BUTTERNUT SQUASH CANNELLONI

Steps:

• Preheat the oven to 400°. On a large, rimmed nonstick baking sheet, toss the eggplant and squash with the garlic, thyme and 1 tablespoon of the olive oil. Season with salt and pepper. Roast the vegetables for about 20 minutes, tossing once or twice, until golden and tender. Turn the oven down to 350°. Transfer the garlic cloves to a small bowl and mash them with the back of a fork. Scrape the remaining vegetables into a medium bowl and coarsely mash them. Stir 1/4 cup of the Parmesan cheese and the nutmeg into the mashed vegetables. Season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the Swiss chard and chicken stock and cook, stirring frequently, until the greens are tender and the liquid in the pan has reduced to a few tablespoons, about 10 minutes. Stir in the mashed garlic and season with salt and pepper. Keep warm. Bring a medium saucepan of salted water to a boil. Add the pasta sheets and cook until tender, about 4 minutes. Drain and shake off any excess water. Lay each sheet on a work surface and pat dry. Spoon 2 1/2 tablespoons of the mashed carrots and squash into the center of each pasta sheet. Roll the pasta around the filling to form logs. Place the cannelloni, seam side down, in a small baking dish. Brush lightly with water and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake the cannelloni for about 5 minutes, or until golden and heated through. Spoon the chanterelles and chard in the center of large plates and top with the cannelloni.

SQUASH CANNELLONI

Steps:

• Preheat oven to 350 degrees. Lightly oil a small baking sheet. Place squash on small baking sheet, and season with salt and pepper. Bake until tender when pierced with the tip of a knife, about 45 minutes. Remove from oven, and let cool. Scoop out flesh, discarding skin. Transfer flesh to a damp cheesecloth-lined sieve set over a bowl. Refrigerate overnight.
• Place ricotta cheese in a second damp cheesecloth-lined sieve set over a bowl. Refrigerate overnight.
• Transfer squash to a large bowl. Pour squash liquid into a small saucepan, and place over medium-high heat. Cook until reduced and slightly thickened, 5 to 10 minutes. Add to squash. Season with salt and pepper. In a small bowl, stir to combine drained ricotta and creme fraiche. Stir into the squash mixture.
• Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add chives, and blanch for 15 seconds. Transfer to ice bath to cool. Drain well; set aside.
• Working with one wrapper at a time and keeping the others covered with plastic wrap; lay wrapper on work surface with a long side facing you. Spread scant 1/4 cup of the squash mixture along one long edge, leaving a 3/4-inch border on either side. Roll up like a jelly roll to enclose filling, brushing edge with egg wash to seal. Tie each end closed with a chive. Repeat with remaining wrappers and filling.
• Heat oil in a large skillet. Add cannelloni, and cook until heated through and evenly browned, about 1 1/2 minutes per side. Serve with Jerusalem artichoke vinaigrette, and garnish with shelled edamame, if desired.