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.
Ingredients
Scale
Filling
- 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)
Walnut-Sage Béchamel Sauce
- 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
Other
- 12–14 cannelloni pasta tubes
- Extra butter for greasing baking dish
- Extra grated Parmesan cheese (optional, for topping)
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.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg