Name: Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 medium butternut squash, peeled and diced; 2 tablespoons olive oil (for roasting); 1 small onion, finely chopped; 2 cloves garlic, minced; Salt and freshly ground black pepper, to taste; 1/4 cup grated Parmesan cheese (optional); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 1/2 cups whole milk or plant-based milk (oat or almond); 1/2 cup walnuts, finely ground; 10-12 fresh sage leaves, finely chopped; Salt and freshly ground black pepper, to taste; 12-14 cannelloni pasta tubes; Extra butter for greasing baking dish; Extra grated Parmesan cheese (optional, for topping)

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If you’re craving a cozy, scrumptious dish that perfectly balances creamy texture and earthy flavors, then this Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce is the answer to your dinner dreams. Imagine tender pasta tubes filled with subtly sweet roasted butternut squash, smothered in a rich, velvety walnut-sage béchamel that brings a wonderful nutty aroma and warmth. This recipe is a celebration of autumn’s best flavors wrapped inside a comforting Italian classic, making it a guaranteed crowd-pleaser for both veggie lovers and curious foodies alike.

Why You’ll Love This Recipe

Rich yet Light Flavor: The creamy walnut-sage béchamel adds luxurious texture without feeling heavy.
Wholesome and Plant-Based: Packed with natural ingredients like butternut squash and fresh herbs for a nutritious meal.
Visually Stunning: Golden-orange filling peeks through the pale, creamy sauce creating an inviting plate.
Perfect for Entertaining: Elegantly impressive but surprisingly simple to prepare, great for guests.
Adaptable and Versatile: Easily customize with different herbs, nuts, or cheese to suit your taste.

Ingredients You’ll Need

This recipe shines because of its clean, simple ingredients that offer maximum flavor and harmonious balance. Each component plays a role—from the sweet squash to the fragrant sage and creamy walnut-infused béchamel—making it a wholesome, sensory delight.

Butternut Squash: Roasted and mashed, it provides a sweet, silky base for the filling.
Fresh Sage Leaves: Adds an earthy, aromatic depth essential to the béchamel sauce.
Walnuts: Ground to bring a subtle nutty flavor and creamy richness to the sauce.
Milk or Plant-Based Milk: For a smooth béchamel, choose whole milk or a neutral oat or almond milk.
Flour and Butter: Classic roux ingredients that thicken the béchamel perfectly.
Cannelloni Pasta Tubes: Soft yet sturdy, they cradle the squash filling beautifully.
Parmesan Cheese (optional): Adds a salty, umami lift when sprinkled inside or on top.
Garlic and Onion: Gently sautéed to enhance the complexity of the filling.
Olive Oil: For roasting and sautéing, enriching flavors with a fruity undertone.
Salt and Pepper: Simple seasonings to bring out the natural taste of each ingredient.

Variations for Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Feel free to tweak this recipe to fit your dietary needs or flavor preferences—it’s surprisingly versatile and open to creativity.

Spinach or Kale Twist: Add sautéed greens for extra color, nutrition, and a slight bitterness.
Vegan Version: Use plant-based milk and a vegan parmesan substitute or nutritional yeast.
Cheesy Upgrade: Incorporate ricotta or mozzarella inside the filling for an ooey-gooey surprise.
Pepita or Hazelnut Swap: Swap walnuts with other nuts for a unique crunch and flavor.
Spiced Variation: Add a pinch of nutmeg or smoked paprika to the béchamel for a warming, smoky vibe.

Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

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How to Make Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into cubes, toss them with olive oil, salt, and pepper, then roast for about 25-30 minutes until tender and caramelized. Roasting brings out the natural sweetness that forms the heart of this filling.

Step 2: Prepare the Filling

While the squash roasts, sauté finely chopped onion and garlic in olive oil until translucent and fragrant. Combine the roasted squash with the sautéed aromatics and mash or pulse until smooth but still a little textured. Season this mixture with salt, pepper, and a handful of grated Parmesan if you’re including cheese.

Step 3: Make the Walnut-Sage Béchamel

In a saucepan, melt butter over medium heat and whisk in flour to create a roux. Slowly whisk in milk, continuously stirring until thick and silky. Stir in finely ground walnuts and chopped fresh sage leaves, simmer for a few minutes to allow the flavors to meld. Season with salt and pepper to taste—this sauce is the creamy, nutty star that brings everything together.

Step 4: Assemble the Cannelloni

Cook the cannelloni tubes briefly in boiling salted water until pliable but still firm, then drain carefully. Fill each pasta tube generously with the squash mixture using a spoon or piping bag to avoid mess. Lay the filled tubes in a buttered baking dish, side by side, ready for their crowning béchamel.

Step 5: Bake and Serve

Pour the walnut-sage béchamel over the filled cannelloni evenly, making sure each tube is well coated. Sprinkle extra Parmesan on top if desired. Bake in a preheated oven at 375°F (190°C) for about 25 minutes or until bubbly and golden on top. Serve warm and enjoy every luscious bite!

Pro Tips for Making Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Use Fresh Ingredients: Fresh sage and walnuts ensure the béchamel sauce’s flavor pops beautifully.
Roast Squash Properly: Let the butternut squash caramelize in the oven—it really unlocks depth in the filling.
Don’t Overcook Pasta: Keep cannelloni just pliable so it holds firm after baking without becoming mushy.
Blend Walnuts Smoothly: Grinding walnuts finely avoids graininess in the béchamel while maintaining richness.
Season in Layers: Taste and adjust seasoning in both filling and sauce for a balanced final dish.

How to Serve Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

Garnishes

Fresh sage leaves or a sprinkle of toasted walnuts add beautiful texture and compliment the sauce’s aromatic presence. A dusting of Parmesan or a drizzle of good-quality olive oil elevates the presentation and flavor.

Side Dishes

This cannelloni pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a side of roasted seasonal vegetables like Brussels sprouts or asparagus to add brightness and contrast.

Creative Ways to Present

Serve individual portions in shallow ramekins for a refined look or plate as a shared family-style casserole with rustic bread on the side for dipping into the sumptuous béchamel sauce.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftover Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce in an airtight container for up to 3 days, ensuring the flavors deepen overnight.

Freezing

This dish freezes beautifully: freeze before baking for ease or freeze baked portions for a quick future meal. Wrap tightly to prevent freezer burn and keep fresh for up to 3 months.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil to maintain moisture, or use a microwave on moderate power for a quick warm-up without drying out the creamy sauce.

FAQs

Can I make this recipe vegan?

Absolutely! Swap the milk for unsweetened plant-based milk and leave out Parmesan or use vegan cheese alternatives to keep it dairy-free without losing creaminess.

How do I prevent the cannelloni from bursting during baking?

Cook the cannelloni tubes just until flexible but still firm, and avoid overfilling them to reduce the chance of bursting.

Can I use other types of squash?

Yes, butternut squash works best due to its sweetness and texture, but kabocha or acorn squash can be substituted with slightly adjusted roasting times.

Is it possible to make the béchamel ahead of time?

Yes, you can prepare the walnut-sage béchamel a day in advance and gently reheat it before assembling to save time on the day you plan to serve the dish.

What can I serve instead of cannelloni tubes?

You can use large pasta sheets rolled with filling or jumbo shells as alternatives that hold the squash mixture and look just as lovely.

Final Thoughts

This Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce is one of those recipes that feels special but is perfectly approachable for any night of the week. Its blend of sweet squash, herbaceous sage, and creamy, nutty béchamel guarantees a comforting plate that delights the senses and warms the heart. Give it a try—you’ll find this dish turning into a new favorite for meatless dinners and festive occasions alike.

Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

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Author: Nadin
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 4-6 servings 1x
Category: Appetizers
Method: Baking
Cuisine: Italian
Diet: Vegetarian (vegan adaptable)

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Description

A cozy and scrumptious plant-based dish featuring tender cannelloni pasta tubes filled with roasted butternut squash and topped with a rich walnut-sage béchamel sauce. This comforting Italian classic combines sweet, earthy flavors and creamy texture, perfect for autumn dinners, entertaining guests, or veggie lovers seeking a delicious and visually stunning meal.

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into cubes. Toss the cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized, which enhances the natural sweetness.
Prepare the Filling: While roasting, heat olive oil in a pan over medium heat. Sauté finely chopped onion and garlic until translucent and fragrant. Combine the roasted squash with the sautéed onion and garlic, then mash or pulse until smooth but with some texture remaining. Season with salt, pepper, and add Parmesan if using.
Make the Walnut-Sage Béchamel: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes without browning. Gradually whisk in milk, stirring continuously until thick and silky. Stir in finely ground walnuts and chopped fresh sage leaves. Simmer for a few minutes to meld flavors, then season with salt and pepper to taste.
Assemble the Cannelloni: Briefly cook the cannelloni tubes in boiling salted water until pliable but still firm, then drain carefully. Using a spoon or piping bag, fill each tube generously with the squash mixture. Lay the filled cannelloni side by side in a buttered baking dish.
Bake and Serve: Pour the walnut-sage béchamel sauce evenly over the filled cannelloni, ensuring each is well coated. Sprinkle extra Parmesan on top if desired. Bake in a preheated oven at 375°F (190°C) for about 25 minutes, until the sauce is bubbly and golden on top. Serve warm and enjoy.

Notes

Use fresh sage and walnuts for maximum flavor in the béchamel sauce.
Let the butternut squash caramelize well during roasting for deeper flavor.
Cook cannelloni just until flexible to prevent bursting during baking.
Grind walnuts finely to avoid graininess in the sauce while maintaining richness.
Taste and season both the filling and sauce to achieve a balanced final dish.
For a vegan version, substitute plant-based milk and use vegan cheese alternatives or nutritional yeast.
You can add sautéed spinach or kale to the filling for extra color and nutrition.
Try swapping walnuts with pepitas or hazelnuts for a different crunch and flavor.
Adding a pinch of nutmeg or smoked paprika to the béchamel creates a warming spice note.