Squash Stuffed Cannelloni with Roasted Shallot Sauce
Indulge in the cozy, comforting flavors of this Squash Stuffed Cannelloni with Roasted Shallot Sauce—a recipe that brings the essence of fall to your table. Tender cannelloni shells are filled with a velvety mixture of roasted butternut squash, creamy ricotta, nutty Parmesan, and fragrant sage, creating a filling that's both hearty and luxurious. The dish is elevated with a velvety roasted shallot sauce, crafted from caramelized shallots, rich vegetable broth, and a touch of heavy cream for a luscious finish. Perfectly balanced with sweet, savory, and earthy flavors, this baked pasta recipe is as satisfying as it is beautiful, making it an ideal centerpiece for family dinners or special occasions. Garnish with extra Parmesan and sage for a restaurant-worthy presentation that takes this autumnal classic to the next level.
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Ingredients
- 3 cups (diced) Butternut squash
- 3 tablespoons Olive oil
- 6 whole Shallots
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons (chopped) Fresh sage
- 12 pieces Cannelloni shells
- 1 teaspoon (plus more to taste) Salt
- 0.5 teaspoon (plus more to taste) Black pepper
- 0.75 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1.5 cups Vegetable broth
- 1 tablespoon All-purpose flour
Directions
Step 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Place the diced butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and allow it to cool slightly.
Step 3
While the squash roasts, place the whole shallots (skins on) on a separate piece of foil. Drizzle with 1 tablespoon of olive oil, wrap in the foil, and roast alongside the squash for 25 minutes. Remove and let cool.
Step 4
Bring a large pot of salted water to a boil. Cook the cannelloni shells according to the package instructions until al dente. Drain and set aside to cool.
Step 5
Transfer the roasted squash to a large bowl. Mash with a fork or potato masher. Stir in the ricotta cheese, Parmesan cheese, and chopped sage. Season with additional salt and pepper to taste.
Step 6
Peel the roasted shallots, removing the skins, then finely chop them. Set aside.
Step 7
To prepare the sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux. Slowly pour in the vegetable broth while whisking, ensuring no lumps form. Stir in the heavy cream, chopped roasted shallots, and season with salt and pepper to taste. Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened.
Step 8
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Step 9
Fill each cannelloni shell with the squash mixture using a piping bag or spoon. Arrange the stuffed cannelloni in the prepared baking dish.
Step 10
Pour the roasted shallot sauce evenly over the cannelloni. Cover the dish with foil and bake for 20 minutes.
Step 11
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbling and the edges of the cannelloni are golden.
Step 12
Let the dish cool for 5 minutes before serving. Garnish with additional Parmesan cheese and fresh sage, if desired.
Nutrition Facts
| Serving size | (2255.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3963.0 |
| Total Fat 134.8g | 0% |
| Saturated Fat 77.1g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 432.8mg | 0% |
| Sodium 4297.4mg | 0% |
| Total Carbohydrate 570.4g | 0% |
| Dietary Fiber 48.5g | 0% |
| Total Sugars 44.1g | |
| Protein 133.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1960.9mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 4165.9mg | 0% |
Source of Calories