Butternut Squash Cannelloni with Walnut-Sage Béchamel Sauce
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.
- 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
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)
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.
Notes
Use plant-based butter, milk, and nutritional yeast to make vegan.
Substitute walnuts with pecans or cashews for different flavors.
Use rosemary or thyme instead of sage for variation.
Add sautéed spinach or mushrooms to filling for extra veggies.
Use gluten-free cannelloni or large pasta sheets for gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
