BUTTERNUT SQUASH CANNELLONI WITH SAGE CREAM SAUCE RECIPE - (4.1/5)
Provided by HeatherS
Number Of Ingredients 23
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.
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Victor Donatus
[email protected]I'm not sure what went wrong, but my dish turned out really watery. I think I may have added too much liquid.
Conner Aldeqn
[email protected]This dish was a little bit too sweet for my taste. I would reduce the amount of sugar in the recipe next time.
Mb Fatema
[email protected]I followed the recipe exactly and it turned out perfectly. The only thing I would change is to add some more cheese to the filling.
Nyombi David
[email protected]This dish was a little bit bland for my taste. I added some extra spices and it was much better.
Chuck Treezy
[email protected]I made this dish for my Thanksgiving dinner and it was a hit. It was a nice change from the traditional turkey and stuffing.
Wayne'O Violette
[email protected]I'm a vegetarian and I'm always looking for new vegetarian recipes. This one was a winner. It was hearty and flavorful.
RAJANISH Yadav
[email protected]This was a great recipe for a weeknight meal. It was easy to make and the flavors were delicious.
Kati Kaum
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about it. I will definitely be making it again.
Mark Boyington
[email protected]This dish was a little bit time-consuming to make, but it was worth it. The flavors were complex and the presentation was beautiful.
Gina Trovillo
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this dish. The sage cream sauce was so good that it made me forget all about the squash.
Ezinne Princess
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The flavors were amazing and the dish was very filling.
CHIMOBI DAN
[email protected]I made this dish last night and it was a hit! My family loved it. The only change I made was to add some chopped walnuts to the filling. It added a nice crunch.
Sofia Garduno flores
[email protected]This dish was absolutely delicious! The butternut squash was perfectly cooked and the sage cream sauce was so flavorful. I will definitely be making this again.