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; ¼ cup grated Parmesan cheese (optional); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 ½ cups whole milk or plant-based milk (oat or almond); ½ 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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Why You’ll Love This Recipe

This recipe offers a delicious balance of sweet roasted squash and savory walnut-sage béchamel, enveloped in delicate pasta. It’s hearty yet plant-based, making it ideal for vegetarians and vegans alike. The creamy, flavorful sauce complements the squash filling perfectly, creating a beautiful, comforting entrée that’s as stunning as it is satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
¼ cup grated Parmesan cheese (optional)

Walnut-Sage Béchamel Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups whole milk or plant-based milk (oat or almond)
½ 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)

directions

Roast the Butternut Squash: Preheat oven to 400°F (200°C). Peel and dice squash into cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and caramelized.
Prepare the Filling: While roasting, heat olive oil in a pan over medium heat. Sauté onion and garlic until translucent and fragrant. Combine roasted squash with sautéed onion and garlic. Mash or pulse until smooth but still textured. Season with salt, pepper, and Parmesan if using.
Make the Walnut-Sage Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux; cook 1–2 minutes without browning. Gradually whisk in milk, stirring until thick and silky. Stir in ground walnuts and chopped sage. Simmer to meld flavors, then season to taste.
Assemble the Cannelloni: Briefly cook cannelloni tubes in boiling salted water until pliable but firm; drain. Fill tubes generously with squash mixture using a spoon or piping bag. Arrange filled cannelloni in a buttered baking dish.
Bake and Serve: Pour walnut-sage béchamel evenly over cannelloni. Sprinkle extra Parmesan on top if desired. Bake at 375°F (190°C) for about 25 minutes until bubbly and golden. Serve warm.

Servings and timing

Yields 4–6 servings.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Variations

Vegan Adaptation: Use plant-based butter, plant milk, and omit or replace Parmesan with nutritional yeast.
Nut Swap: Substitute walnuts with pecans or cashews for a different flavor.
Herb Variations: Use rosemary or thyme instead of sage.
Add Vegetables: Incorporate sautéed spinach or mushrooms into the filling.
Gluten-Free: Use gluten-free cannelloni or substitute with large pasta sheets.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

FAQs

Can I use pre-cooked squash?

Yes, just ensure it’s mashed with onion and garlic before filling.

How do I make cannelloni tubes pliable?

Boil in salted water until just tender but still firm; do not overcook.

Can I prepare this dish ahead?

Assemble in advance and refrigerate before baking.

What milk works best for béchamel?

Whole milk or creamy plant-based milks like oat or almond work well.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months.

Is this dish suitable for vegans?

Yes, with substitutions for dairy ingredients.

How can I make the béchamel thicker?

Cook the roux slightly longer before adding milk and stir well.

Can I use fresh sage only?

Yes, fresh sage is preferred for best flavor.

What sides complement this dish?

Serve with a light salad or garlic bread.

How do I avoid watery filling?

Drain excess moisture from roasted squash before mixing.

Conclusion

Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce is a delightful, cozy, and elegant dish combining creamy textures with sweet and savory flavors. Whether for a special dinner or a comforting meal, this vegetarian (and vegan-friendly) recipe is sure to impress with its rich taste and beautiful presentation.

Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce

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Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce is a cozy, plant-based Italian dish featuring pasta tubes filled with roasted butternut squash and topped with a rich walnut-sage béchamel, perfect for an elegant vegetarian or vegan meal.

Author: Amy
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 4–6 servings
Category: Main Course
Method: Roasting, baking, sautéing
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C). Peel and dice squash, toss with olive oil, salt, and pepper. Roast 25–30 minutes until tender and caramelized.
Heat olive oil in a pan over medium heat, sauté onion and garlic until translucent. Combine with roasted squash and mash or pulse to a textured smoothness. Season with salt, pepper, and Parmesan if using.
Melt butter in a saucepan, whisk in flour to form roux and cook 1–2 minutes without browning. Gradually whisk in milk until thick and silky. Stir in ground walnuts and chopped sage, simmer to meld flavors. Season to taste.
Boil cannelloni tubes in salted water until pliable but firm; drain. Fill tubes with squash mixture and arrange in buttered baking dish.
Pour walnut-sage béchamel over cannelloni. Sprinkle with extra Parmesan if desired.
Bake at 375°F (190°C) for 25 minutes until bubbly and golden.
Serve warm and enjoy.