Irresistible Butternut Squash Cannelloni Recipe Perfect for Fall

The creamy, dreamy filling of roasted butternut squash and ricotta cheese wrapped in tender pasta sheets is what fall dreams are made of. I still remember the first time I made this dish—it was for a cozy dinner with friends on a chilly October evening. The aroma of sage, nutmeg, and bubbling cheese filled my kitchen, and every bite was like a warm hug. If you’re looking for a comforting yet elegant dish that celebrates the best of fall flavors, this butternut squash and ricotta cannelloni recipe is your answer. It’s a perfect blend of sweet, savory, and creamy goodness that will leave you and your loved ones craving more.

This recipe is not only a feast for the senses but also surprisingly simple to make. Whether you’re hosting a holiday dinner or just want to treat yourself to something special, you’ll love how versatile and satisfying this dish is. Plus, it’s packed with wholesome ingredients that make indulgence guilt-free. Let’s dive into the magic of making this irresistible butternut squash cannelloni!

Why You’ll Love This Recipe

• Perfect for Fall: With butternut squash as the star ingredient, this dish is the ultimate way to celebrate cozy autumn evenings.
• Rich and Creamy: The combination of velvety squash and ricotta creates a luscious filling that melts in your mouth.
• Surprisingly Easy: While it looks and tastes fancy, this recipe is actually very approachable—even for beginners.
• Impressive Presentation: This golden, bubbly dish looks like something straight out of a gourmet restaurant. Perfect for entertaining!
• Customizable: From gluten-free pasta options to vegan ricotta, this recipe can be adapted to suit different dietary needs.
• Family-Friendly: Kids love the mild sweetness of butternut squash, and adults can’t get enough of the cheesy goodness.

What makes this recipe stand out is the balance of flavors. The natural sweetness of roasted butternut squash pairs beautifully with the creamy tang of ricotta and the earthy notes of sage. It’s a healthier take on a classic Italian dish, but it doesn’t skimp on the indulgence. Trust me—this is the kind of recipe that will have everyone asking for seconds!

What Ingredients You Will Need

This butternut squash and ricotta cannelloni recipe uses simple, wholesome ingredients that come together to create a delightfully flavorful dish. Here’s what you’ll need:

• Butternut Squash: About 2 cups, roasted and mashed (choose a smaller squash for natural sweetness).
• Ricotta Cheese: 1 1/2 cups, full-fat for creaminess (or opt for a dairy-free alternative).
• Parmesan Cheese: 1 cup, grated (adds a nutty, salty kick).
• Mozzarella Cheese: 1 cup, shredded (for a gooey topping).
• Egg: 1 large, to bind the filling.
• Nutmeg: 1/4 tsp, freshly grated (essential for that warm, autumnal flavor).
• Sage: 6-8 fresh leaves (or 1 tsp dried), finely chopped.
• Salt and Black Pepper: To taste (season the filling to perfection).
• Pasta Sheets: About 12 fresh lasagna sheets, or dry cannelloni tubes.
• Marinara Sauce: 2 cups (use your favorite store-bought or homemade sauce).
• Olive Oil: 1-2 tbsp (for roasting and greasing the dish).

If you’re missing an ingredient or need a substitution, don’t worry! You can use pumpkin puree instead of butternut squash or swap ricotta for cottage cheese. Gluten-free pasta sheets work beautifully in this recipe, and you can use vegan cheeses if you prefer a dairy-free version.

Equipment Needed

• Baking Dish: A rectangular dish is ideal for snugly fitting the cannelloni.
• Blender or Food Processor: To puree the roasted butternut squash into a silky texture.
• Mixing Bowls: For combining the filling ingredients.
• Knife and Cutting Board: For peeling and cubing the squash, and chopping sage.
• Whisk: To beat the egg and mix the filling evenly.
• Spoon or Piping Bag: For stuffing the cannelloni tubes or pasta sheets.

If you don’t have a piping bag, no worries—a regular spoon works just fine! For roasting the squash, I love using a sturdy baking sheet lined with parchment paper for easy cleanup.

Preparation Method

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the butternut squash: Peel and cube the squash into 1-inch pieces. Toss with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender. Let cool slightly.
3. Make the squash puree: Transfer the roasted squash to a blender or food processor and blend until smooth. If the mixture is too thick, you can add a splash of water or olive oil to loosen it.
4. Mix the filling: In a large bowl, combine the squash puree, ricotta cheese, 1/2 cup of Parmesan, the egg, sage, nutmeg, salt, and pepper. Stir until well combined.
5. Prepare the pasta: If using fresh lasagna sheets, cut them into smaller rectangles (about 4 inches wide). If using dry cannelloni tubes, cook them slightly according to package instructions until pliable but not fully cooked.
6. Fill the pasta: Spoon or pipe the filling into the center of each pasta sheet and roll into a tube, or fill the cannelloni tubes directly.
7. Assemble: Spread 1 cup of marinara sauce evenly on the bottom of your baking dish. Arrange the filled cannelloni in a single layer over the sauce.
8. Top and bake: Cover the cannelloni with the remaining marinara sauce, sprinkle with the remaining Parmesan and mozzarella. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown.
9. Cool and serve: Let the cannelloni rest for 5-10 minutes before serving. Garnish with extra sage leaves if desired.

Cooking Tips & Techniques

Here are some handy tips to ensure your butternut squash cannelloni turns out perfect:

• Roast the squash: Roasting brings out the natural sweetness and intensifies the flavor—don’t skip this step!
• Season generously: Butternut squash is naturally sweet, so balance it with enough salt and pepper to enhance the flavors.
• Use fresh pasta: Fresh lasagna sheets are easier to roll and create a tender texture. If you only have dry pasta, cook it until pliable.
• Prevent sticking: Grease your baking dish with a thin layer of olive oil to avoid sticking.
• Don’t overstuff: Keep the filling light and even to ensure the cannelloni doesn’t burst during baking.

Take your time assembling the cannelloni—it’s a bit of an art, but the results are worth it. If you’re making this dish ahead of time, you can prepare the filling and leave the assembly for later.

Variations & Adaptations

This recipe is super flexible, and there are plenty of ways to make it your own:

• Gluten-Free Option: Swap regular pasta sheets for gluten-free lasagna sheets or zucchini strips.
• Vegan Adaptation: Use dairy-free ricotta and mozzarella, and replace the egg with a flaxseed or chia egg.
• Add Protein: Mix shredded cooked chicken or crumbled sausage into the filling for a heartier dish.
• Seasonal Twist: Replace butternut squash with pumpkin or roasted sweet potatoes for a different flavor profile.
• Spice It Up: Add a pinch of chili flakes to the marinara sauce or the filling for a subtle kick.

One of my favorite ways to switch things up is to add caramelized onions to the squash mixture for an extra layer of sweetness. It’s a small touch, but it makes a big difference!

Serving & Storage Suggestions

This butternut squash cannelloni is best served hot and bubbly, straight from the oven. Pair it with a crisp green salad and a glass of your favorite white wine for a complete meal. Here are some additional tips:

• Serving Temperature: Serve warm, garnished with extra Parmesan or sage leaves for a beautiful presentation.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Assemble the cannelloni but don’t bake it. Wrap tightly and freeze for up to a month. Bake straight from frozen, adding an extra 10 minutes to the cooking time.
• Reheating: Warm leftovers in the oven at 350°F (175°C) until heated through, or microwave individual portions.
• Flavors Over Time: The flavors deepen as the dish sits, making leftovers even more delicious!

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional benefits of this recipe:

• Butternut Squash: Rich in vitamin A, fiber, and antioxidants, this fall favorite is great for your skin and eyes.
• Ricotta Cheese: Packed with protein and calcium, ricotta adds creaminess without being heavy.
• Sage: Known for its anti-inflammatory properties and earthy flavor.
• Egg: Provides essential protein and helps bind the filling.
• Low-Calorie Option: By using low-fat ricotta and reducing the amount of cheese, you can make this dish lighter.

As delicious as it is nourishing, this recipe is perfect for indulging while still getting plenty of vitamins and nutrients.

Conclusion

This irresistible butternut squash cannelloni recipe is the ultimate fall comfort food. With its creamy filling, cozy flavors, and stunning presentation, it’s sure to become a family favorite. Whether you’re cooking for a special occasion or just want to make dinner extra special, this dish is a guaranteed hit.

So, grab your apron, turn up your favorite playlist, and get cozy in the kitchen. I’d love to hear how you make this recipe your own—leave a comment below and let me know your favorite variations or tips! Happy cooking!

FAQs

Can I use frozen butternut squash?

Yes, you can use frozen butternut squash if you’re short on time. Just cook it according to package instructions and blend it into a puree before using it in the recipe.

Can I make this recipe ahead of time?

Absolutely! You can prepare the filling and assemble the cannelloni in advance. Refrigerate the unbaked dish for up to 24 hours or freeze it for longer storage.

How do I prevent the cannelloni from drying out?

Make sure to cover them generously with marinara sauce and seal the dish tightly with foil while baking. Remove the foil for the last 10 minutes to allow the top to brown.

Can I make this recipe without ricotta?

Yes, you can substitute ricotta with cottage cheese or even mashed tofu for a dairy-free option. It will still be creamy and delicious!

What can I serve with this dish?

This cannelloni pairs wonderfully with a fresh arugula salad, garlic bread, or roasted vegetables like Brussels sprouts or carrots.

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