Martha Stewart Butternut Squash Cannelloni with Sage-Walnut Cream Sauce

Martha Stewart Butternut Squash Cannelloni with Sage-Walnut Cream Sauce is a cozy baked pasta made with spiced butternut squash, ricotta and spinach, ready in about 1 hour 30 minutes. Save this make-ahead fall dinner for Sunday supper, Thanksgiving or holiday gatherings, because it's a meatless dish that feeds a crowd.

Cook the pasta sheets only until al dente, 2 to 3 minutes less than the box says. They finish baking in the sauce, so fully cooked sheets turn mushy and tear when you roll them.

Martha mashes the squash into a creamy base with Parmesan and ricotta, then spices it with cinnamon, nutmeg, cumin and a pinch of cayenne. A spoonful of wilted greens in each roll adds a peppery bite that cuts through the sweet squash.

Martha Stewart Butternut Squash Cannelloni with Sage-Walnut Cream Sauce

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

10

servings

Prep time

40

minutes

Cooking time

55

minutes

Calories

380

kcal

Sweet spiced squash and wilted greens are rolled inside tender pasta sheets, then baked under a blanket of sage-walnut cream sauce. The tops brown lightly while the filling turns soft and bubbly.

Ingredients

• 3 tablespoons unsalted butter
  

• 1 onion, diced
  

• 1 butternut squash (2 ½ to 3 pounds), peeled, seeded, and roughly chopped (about 1-inch pieces)
  

• 1 teaspoon ground cinnamon
  

• 1/4 teaspoon ground nutmeg
  

• 1/4 teaspoon cayenne pepper
  

• 1 teaspoon ground cumin
  

• 1 tablespoon plus 2 ½ teaspoons coarse salt
  

• 1/2 teaspoon freshly ground black pepper
  

• 1 cup grated Parmesan cheese
  

• 1 cup ricotta cheese
  

• 1 pound spinach, Swiss chard, or other greens (about 2 bunches)
  

• 2 tablespoons extra-virgin olive oil
  

• 8 ounces dried pasta sheets (about twelve 5-by-7-inch rectangles)
  

• Sage-Walnut Cream Sauce
  

• Fresh sage leaves, for garnish
  

Directions

• Cook the squash: Heat 2 tablespoons butter in a large skillet over medium heat, then cook the diced onion for about 3 minutes until it softens. Add the squash cubes and cook for 5 minutes, stirring now and then.
• Season and soften: Stir in the cinnamon, nutmeg, cayenne, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and 1 cup water. Reduce the heat, cover and cook about 20 minutes until the squash is very tender.
• Make the filling: Mash the squash with a potato masher or wooden spoon and move it to a medium bowl to cool. Once cool, stir in the Parmesan and ricotta, then chill it until you assemble.
• Wilt the greens: Wash the spinach well, discard the stems and roughly chop the leaves. Melt the remaining tablespoon butter in a large skillet over medium heat, then add the spinach a little at a time.
• Season the greens: Cook, tossing, until the spinach wilts and any liquid evaporates. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, then refrigerate until assembly.
• Boil the pasta: Heat the oven to 375 degrees and bring a large pot of water to a boil. Add the olive oil and the remaining tablespoon coarse salt.
• Cook the sheets: Add the pasta sheets one at a time and cook until al dente, 2 to 3 minutes less than the package says. Lift them out with tongs and drain in a colander.
• Roll the cannelloni: Lay the sheets on your work surface and spoon about 1/2 cup squash filling down the center of one. Top it with a heaping tablespoon of spinach, brush one long side with water, then roll up and seal.
• Sauce and assemble: Spread half of the sage-walnut cream sauce in a 9-by-13-by-2-inch baking dish. Set the cannelloni on top, cover with the remaining sauce and garnish with a few sage leaves.
• Bake and serve: Bake about 30 minutes, until the top browns and the filling bubbles at the edges. A glass of red wine and a loaf of crusty bread make good company at the table.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO Good Grips nylon potato masher, OXO 12-inch locking tongs, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make butternut squash cannelloni ahead of time?

Yes, the filling and the cooked spinach both keep in the fridge until you assemble, so you can do that part the day before. You can also roll the cannelloni and cover the dish, then bake it when you are ready.

What can I use instead of spinach in the filling?

The recipe already allows Swiss chard or other greens, so use whatever looks best at the store. Chard has a slightly earthier flavor, so it works nicely against the sweet squash.

How do I store and reheat leftover cannelloni?

Cover the baking dish tightly and refrigerate it for 3 to 4 days. Reheat it covered in a 350 degree oven until hot in the center, since the microwave can make the pasta rubbery.

Can I use fresh pasta sheets instead of dried?

Fresh sheets work, but they cook much faster than dried ones, so just dip them briefly in the boiling water. Watch them closely, because they soften quickly and then bake further in the sauce.

What is the most common mistake with cannelloni?

Overcooking the pasta sheets is the big one, since they tear when you roll them and turn soft in the oven. Pull them out 2 to 3 minutes early, and don't overfill each sheet beyond about 1/2 cup of filling.