BUTTERNUT SQUASH CANNELLONI WITH RICOTTA AND KALE IN LEMON SAGE BROWN BUTTER SAUCE RECIPE - (3.4/5)
Provided by á-114543
Number Of Ingredients 13
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!
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Shahad Ali
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.
Funmilayo babalola
[email protected]I had some trouble getting the cannelloni to roll up properly. Other than that, the dish was delicious.
Sadik Seferi
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning. Otherwise, it was a good recipe.
Javeria Farooqui
[email protected]I made this dish for my family and they loved it. The butternut squash was roasted to perfection and the filling was creamy and flavorful. The lemon-sage brown butter sauce was also very good. I would definitely make this again.
Stephanie Byrd
[email protected]This dish was delicious! The butternut squash was roasted to perfection and the filling was creamy and flavorful. The lemon-sage brown butter sauce was also very good. I would definitely make this again.
Anda May
[email protected]I made this dish for my vegetarian friends and they loved it. The butternut squash was roasted to perfection and the filling was creamy and flavorful. The lemon-sage brown butter sauce was also very good. I would definitely make this again.
Ralaya Thacker
[email protected]This recipe was a little bit time-consuming, but it was worth the effort. The cannelloni were perfectly cooked and the filling was delicious. The lemon-sage brown butter sauce was also very good. I would recommend this recipe to anyone who is looking
Leonard Andreas
[email protected]I'm not a huge fan of butternut squash, but I was pleasantly surprised by how much I enjoyed this dish. The squash was roasted to perfection and the filling was creamy and flavorful. The lemon-sage brown butter sauce was also delicious. I would defin
Saiba Eshra
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination and the presentation was beautiful. I would highly recommend this recipe to anyone looking for a special dish to serve at their next gathering
Trending official
[email protected]This butternut squash cannelloni was a hit with my family! The creamy ricotta and kale filling paired perfectly with the sweet roasted squash, and the lemon-sage brown butter sauce added a delicious savory touch. I'll definitely be making this again.