When the chill of autumn begins to settle in, there’s nothing quite like the comfort of a warm, hearty meal. This Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce has been a comforting hug on a plate for my family and me. The sweet, roasted butternut squash pairs perfectly with creamy goat cheese, creating a rich filling that’s simply irresistible. And let’s not forget the nutty, fragrant béchamel sauce—it’s what takes this dish from delightful to downright extraordinary.
It all started one evening when I had a bit of butternut squash lingering in my kitchen, alongside a craving for something hearty yet elegant. As I sautéed the vegetables, the aromatic harmony of sage and walnuts enveloped my senses, making the kitchen feel inviting and warm. This dish not only captures the essence of fall but is also a breeze to prepare, making it perfect for cozy dinners or entertaining guests. Whether you’re a seasoned chef or just someone looking to escape the fast-food rut, you’ll find this recipe delivers on flavor and smiles, one delicious bite at a time.
Why is Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce a must-try?
Hearty and Wholesome: This dish brings the essence of autumn to your table, combining sweet butternut squash and creamy goat cheese for a satisfying filling.
Flavor Explosion: The nutty béchamel sauce, infused with aromatic sage, elevates every bite and tantalizes your taste buds.
Easy to Make: Perfect for both novice cooks and experienced chefs, making dinner prep feel effortless and enjoyable.
Crowd-Pleaser: Impress your guests with this elegant yet comforting dish, guaranteed to spark smiles at your table.
Versatile Option: Serve it as a main course or side dish; it complements any gathering beautifully.
Perfect for Meal Prep: This recipe saves well, making it a delightful option for busy weeknights or cozy weekend meals. Dive into this delicious experience today!
Butternut Squash Cannelloni Ingredients
For the Cannelloni
• Cannelloni pasta tubes or lasagna sheets – Choose whichever you have on hand; both work beautifully!
• Butternut squash – Peel and dice for a sweet and tender filling that embodies autumn’s flavors.
• Baby spinach or baby kale – Adds a nutritious green element to balance the dish.
• Onion – Sauté for aromatic depth and sweetness.
• Extra virgin olive oil – A glug of this enhances the sautéing process and adds healthy fats.
• Nutmeg – Just a pinch brings warmth and comfort to the filling.
• Salt – Essential for bringing out the flavors of the ingredients.
• Pepper – Freshly ground for added zest and depth.
For the Filling
• Chèvre goat cheese – Creamy and tangy, it blends beautifully with the squash for a luscious filling.
• Blanched and toasted walnuts – These provide a delightful crunch and nutty flavor in the filling.
For the Walnut-Sage Béchamel Sauce
• Milk – The base of your béchamel, use whole milk for creaminess.
• Flour – This thickens the sauce; remember to whisk well to avoid lumps.
• Butter – Adds richness; melting this first is key to a smooth béchamel.
• Lemon zest – A touch of brightness to elevate the flavors.
• Nutmeg (freshly grated preferred) – The second pinch amplifies the warmth in the sauce.
• Sage leaves – Whole leaves infuse the sauce with a fragrant earthiness.
• Salt – Adjust according to taste, making sure it enhances rather than overpowers.
• Fresh ground black pepper – Adds a bit of spice that complements the flavors well.
For Topping
• Fresh mozzarella – Use as much as you like, melted and bubbly on top is heavenly!
• Sage leaves – A few to garnish, enhancing both the look and flavor of your dish.
This Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce is not only a comforting meal but also a celebration of fall flavors. Happy cooking!
How to Make Butternut Squash Cannelloni
-
Sauté the onions and butternut squash in a glug of olive oil over medium heat until tender, about 5-7 minutes. Add spinach, salt, pepper, and nutmeg, tossing well before letting the mixture cool. Once cooled, gently fold in crumbled goat cheese.
-
Pre-cook the cannelloni or lasagna sheets according to package directions, removing them from boiling water 3-4 minutes early. Shock them in iced water to stop the cooking process and prevent sticking.
-
Blanch the walnuts in warm water for 5 minutes, then drain and toast them in a skillet until golden brown. Blend the walnuts with 1/2 cup of milk until smooth, then mix with the remaining milk.
-
Make the sauce: In the same skillet, melt butter over medium heat. Add flour, whisking until light golden-yellow, about 2 minutes. Gradually incorporate the walnut-milk mixture while whisking to avoid lumps. Season with salt, pepper, nutmeg, and whole sage leaves. Simmer and adjust the consistency with more milk if needed.
-
Prepare a baking dish by greasing it with butter or olive oil. Spread a little of the walnut-sage sauce at the bottom for added flavor.
-
Fill the cannelloni tubes or place filling on one end of the lasagna sheets and roll tightly. Arrange the filled cannelloni in the prepared baking dish.
-
Cover with the walnut-sage sauce, reserving some sauce for later. Top with mozzarella slices, pour over any remaining sauce, and add sage leaves for garnish.
-
Bake at 375°F for 20-30 minutes, or until the cheese is melted and the top is bubbly and lightly blistered.
-
Rest the dish for about 10 minutes before serving. This helps the filling set and makes it easier to slice!
Optional: Garnish with extra sage leaves for a burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce are a fantastic choice for meal prep! You can complete the filling and assemble the dish up to 24 hours in advance—just cover it tightly with plastic wrap or foil to keep it fresh in the refrigerator. You can also prepare the walnut-sage béchamel sauce and store it separately for up to 3 days. When you’re ready to serve, simply reheat the sauce gently, pour it over the assembled cannelloni, top with fresh mozzarella, and bake as directed. This way, you’ll enjoy a homemade meal that tastes just as delightful, making your busy weeknights a breeze!
What to Serve with Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce?
As you savor this creamy, nutty dish, consider enhancing your meal experience with delightful pairings that complement its rich flavors.
-
Garlic Bread: The buttery, garlicky goodness offers a perfect balance to the creamy cannelloni, ideal for dipping in leftover béchamel.
-
Mixed Green Salad: A refreshing salad with tangy vinaigrette adds brightness, contrasting beautifully with the rich butternut squash filling.
-
Roasted Brussels Sprouts: Their crispy exterior and earthy flavor bring a crunchy texture that harmonizes with the dish’s creaminess for a satisfying bite.
-
Sautéed Kale: The slight bitterness of sautéed greens enhances the sweet and savory notes of the cannelloni, making your meal even more balanced.
-
Red Wine: A glass of medium-bodied red wine, like Pinot Noir, pairs wonderfully, enhancing the nutty aroma of the walnuts and sage.
-
Apple Crisp: For dessert, a warm apple crisp serves as a delightful finish, offering a contrast of textures with its crunchy topping and tender apples.
-
Lemon Sorbet: A light and refreshing sorbet can cleanse your palate after the rich flavors of the cannelloni, leaving you ready for the next bite.
Each of these pairings enriches your dining experience, bringing out the best in the Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce.
Butternut Squash Cannelloni Variations
Embrace the joy of customization and create your own spin on this delicious dish with these exciting ideas!
- Gluten-Free: Substitute traditional pasta with gluten-free cannelloni tubes or zucchini noodles for a light twist.
- Vegan: Replace goat cheese with a creamy cashew cheese alternative and use plant-based milk for the sauce.
- Cheesy Burst: Add a layer of ricotta cheese mixed with herbs into the filling for an extra creamy texture.
- Protein-Packed: Incorporate cooked lentils or chickpeas into the filling for a hearty, protein-rich vegetarian option.
- Spice it Up: Toss in a pinch of red pepper flakes when making the béchamel sauce for a hint of heat.
- Herbal Haven: Experiment with fresh herbs like thyme or basil in the filling to elevate the flavor.
- Nutty Variation: Try substituting walnuts with toasted hazelnuts or pecans for a different nutty flavor profile.
- Seasonal Twist: Swap out butternut squash for roasted sweet potatoes or pumpkin for a seasonal spin that’s still comforting.
These variations are just the beginning! Enjoy the journey of creating the perfect Butternut Squash Cannelloni tailored to your tastes.
Expert Tips for Butternut Squash Cannelloni
-
Choose Your Pasta: Opt for cannelloni tubes for a classic presentation; lasagna sheets can also work well for a rustic touch.
-
Mind the Cooking Time: Be careful not to overcook the pasta; stopping 3-4 minutes early ensures it holds its shape when baked with the creamy filling.
-
Don’t Skip the Cooling: Allow the sautéed vegetable filling to cool before adding goat cheese; this ensures a creamy texture without melting the cheese too much.
-
Whisk Away Lumps: When making your béchamel sauce, whisk constantly while adding the walnut-milk mixture to achieve a smooth consistency—lumps can spoil the silky texture.
-
Adjust Seasoning: Tasting is key! Don’t be afraid to adjust salt, pepper, and nutmeg in both the filling and sauce; this Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce deserves flavor that stands out.
-
Rest for Flavor: Giving the baked dish a 10-minute rest after baking allows the flavors to meld together beautifully, making each bite even more delicious.
How to Store and Freeze Butternut Squash Cannelloni
Fridge: Store leftover Butternut Squash Cannelloni in an airtight container for up to 3 days, ensuring it maintains its creamy texture.
Freezer: To freeze, wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag. They will last for up to 2 months.
Reheating: Thaw overnight in the fridge before reheating. Bake at 350°F for about 20 minutes or until heated through, adding a splash of milk if it appears dry.
Airtight Storage: Always choose airtight containers for leftovers to lock in flavor and keep the dish fresh longer.
Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce Recipe FAQs
What is the best way to select ripe butternut squash?
When choosing a butternut squash, look for firm and heavy specimens that feel dense for their size. The skin should be a uniform beige color with no dark spots or soft patches. A good squash will have a matte finish—shiny skin often indicates it was harvested too soon.
How should I store leftover Butternut Squash Cannelloni?
Store your leftover Butternut Squash Cannelloni in an airtight container in the fridge for up to 3 days. Before sealing, allow the dish to cool completely to preserve the creamy texture of the béchamel sauce.
Can I freeze Butternut Squash Cannelloni?
Absolutely! To freeze, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag. They can be stored for up to 2 months. For best results, thaw overnight in the fridge before reheating for even cooking.
What should I do if my béchamel sauce is too thick?
If your béchamel sauce ends up too thick, don’t worry! Simply whisk in a little extra milk over low heat until you reach your desired consistency. Adding milk gradually will help you avoid making it too thin. Remember to taste and adjust the seasoning afterward!
Can I make this dish gluten-free?
Yes! To make Butternut Squash Cannelloni gluten-free, substitute the regular flour with a gluten-free all-purpose flour in your béchamel sauce. Additionally, ensure your cannelloni tubes or lasagna sheets are gluten-free. They are widely available in grocery stores nowadays!
Are there any dietary considerations I should keep in mind?
Certainly! This dish contains dairy from the goat cheese and béchamel sauce, so be mindful if you’re serving lactose-intolerant guests. You could use a dairy-free cheese alternative and a plant-based milk for the béchamel to accommodate vegan diets as well, ensuring everyone can enjoy this comforting meal!
Butternut Squash Cannelloni with Walnut-Sage Béchamel Bliss
Ingredients
Equipment
Method
- Sauté the onions and butternut squash in a glug of olive oil over medium heat until tender, about 5-7 minutes. Add spinach, salt, pepper, and nutmeg, tossing well before letting the mixture cool.
- Pre-cook the cannelloni or lasagna sheets according to package directions, removing them from boiling water 3-4 minutes early. Shock them in iced water to stop the cooking process and prevent sticking.
- Blanch the walnuts in warm water for 5 minutes, then drain and toast them in a skillet until golden brown. Blend the walnuts with 1/2 cup of milk until smooth, then mix with the remaining milk.
- In the same skillet, melt butter over medium heat. Add flour, whisking until light golden-yellow, about 2 minutes. Gradually incorporate the walnut-milk mixture while whisking to avoid lumps. Season with salt, pepper, nutmeg, and whole sage leaves. Simmer and adjust the consistency with more milk if needed.
- Prepare a baking dish by greasing it with butter or olive oil. Spread a little of the walnut-sage sauce at the bottom for added flavor.
- Fill the cannelloni tubes or place filling on one end of the lasagna sheets and roll tightly. Arrange the filled cannelloni in the prepared baking dish.
- Cover with the walnut-sage sauce, reserving some sauce for later. Top with mozzarella slices, pour over any remaining sauce, and add sage leaves for garnish.
- Bake at 375°F for 20-30 minutes, or until the cheese is melted and the top is bubbly and lightly blistered.
- Rest the dish for about 10 minutes before serving.