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These Butternut Squash Cannelloni are the perfect festive pasta dish for fall and winter ! Filled with roasted butternut, ricotta and parmesan cheese and then topped with a decadent sun-dried tomato & cream sauce!
Butternut Squash Cannelloni – an easy Italian pasta recipe your family will love!
Having moved from Calgary to the small town of Dawson Creek for a couple of months I am fully enjoying the advantages of living in a charming town with a close-knit community. I grew up in rural Bavaria and took small, pretty European towns for granted for most of my life, but now, I have learned to appreciate them for what they are – yes, I even crave it!
Now,I can walk to the grocery store and the vendors at the Farmer’s Market recognize me and even remember what I usually get! Which is mostly eggs and squashes nowadays. You won’t believe how good those squashes are! Today I show you my favorite pasta dish using butternut squash. My Butternut Squash Cannelloni with Ricotta and Sun-dried Tomatoes! Believe me, this pasta dish is simply impressive!
This is the perfect recipe for those odd baked pasta dish – cravings that one gets once in a while (and now, in fall, more than ever). It does not always have to be lasagna, right? Nor does it always have to have meat in it! Indeed, when it comes to cannelloni, I prefer a vegetarian version. Believe me, with these Butternut Squash Cannelloni no one will miss the meat!
For the Roasted Butternut & Ricotta Filling, you want to make sure you get a nice, ripe squash. Butternut, or, if you can find it, hokkaido! Ask at your local farmer’s market – they might have them. The starchier, the better! To the filling we add some parmesan to add a bit of a bite and (excuseme) umami to our dish. Yes, parmesan is an Umami Powerhouse – we put it in the filling AND on top of our Butternut Squash Cannelloni.
4 Tbsp olive oil ( or oil from the dried tomatoes)
1 leek without the dark leaves, sliced
2 -3 garlic cloves
6 sundried tomatoes in oil
1 tbsp butter
1 tbsp sugar
100 ml white wine
250 ml cream
4 twigs of fresh thyme
150 g parmesan
2 egg-sized balls of mozzarella
250 g Ricotta
16 Cannelloni Pasta tubes
pastry bag for piping the filling
Preheat the oven to 400 F. Peel and cut the squash into 2 cm cubes. Toss the cubes with 2 tbsp of oil and season with salt and pepper. Put the squash into a roasting pan and roast in the oven for 25 to 30 minutes or until tender.
Bake at 375 Fahrenheit for about 30 to 35 minutes. If your cheese browns too soon you can cover the casserole dish with some aluminum foil.
Let cool slightly to get cleaner pieces! Serve with a green salad.