ROASTED BUTTERNUT SQUASH, RICOTTA, & SPINACH CANNELLONI
Steps:
- To roast the squash, preheat the oven to 400 degrees F.
- Toss the squash with the olive oil, then arrange on a baking sheet.
- Bake until fork tender, about 25 minutes.
- Cool to room temperature.
- To make the béchamel, melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.
- Cook for a minute or two until the flour just begins to take on some color.
- Slowly start adding the milk, whisking continuously to prevent lumps from forming.
- Continue to simmer until the sauce begins to thicken, stirring often.
- Season with a pinch of salt, white pepper and nutmeg.
- Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.
- Cook the fresh lasagna sheets in boiling salted water for 1 minute, then place in cold water.
- Cut the sheets into 6 x 4 inch rectangles, and place on clean kitchen towels.
- In a bowl, add the squash, spinach, ricotta, 1/3 cup Pecorino, salt, pepper, and fresh sage.
- Mix gently, keeping the mixture slightly chunky.
- Spread 1 cup of the béchamel sauce in a 13x9 inch baking pan.
- Lay out each cannelloni and fill with about 3 tablespoons of the filling.
- Roll the cannelloni snugly and place seam down in the baking pan.
- Continue to fill the remaining pasta sheets.
- Spoon the remaining sauce over the cannelloni and sprinkle with the walnuts and remaining Pecorino cheese.
- Preheat oven to 375 degrees F.
- Bake covered with foil for 20 minutes.
- Remove foil and bake uncovered until bubbly and lightly browned, about another 20 minutes.
- Serve two cannelloni pre serving.
BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI
Fill dried cannelloni tubes with roasted squash and ricotta and smother with a creamy mascarpone sauce in this impressive pasta dish
Provided by Sarah Cook
Categories Dinner, Main course, Pasta
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the diced squash on a baking tray with 2 tbsp of the oil. Roast in the oven for 20-25 mins until the squash is tender and browning. Put the bigger chunks in a microwave-proof bowl with about 200ml water. Cover with cling film, pierce a couple of times, and microwave on High for 10-14 mins until really soft. Drain off the water and leave to cool a bit.
- Meanwhile, put the remaining oil in a frying pan with the onions, sage and garlic, and cook gently until softened. Set aside to cool.
- Mash the microwaved squash, or whizz in a food processor, then mix with the ricotta until smooth. Season well and taste - it may need a little sugar to bring out the sweetness of the squash. Stir in the onion mixture and walnuts, then gently stir in the roasted squash, being careful not to break it up. Spoon into a disposable piping bag and snip off the end to a width that will just fit inside one of your cannelloni tubes.
- Whisk the mascarpone with the milk, a generous grating of nutmeg, the Parmesan and plenty of seasoning (especially salt) until smooth. Spread just over half the sauce into a big ovenproof dish.
- Prepare the pasta in small batches (because it's easier to fill the tubes when warm). Bring a large saucepan of salted water to the boil. Add a few tubes at a time and boil for 2 mins, stirring occasionally so they don't stick. Lift out with a slotted spoon and cool under cold water just until you can handle them. Use scissors to snip each tube in half, pipe the squash filling into each tube and stand upright, snuggled together, in your dish. Keep repeating the process (boiling tubes, halving, then filling), until all the ingredients are used up.
- Heat oven to 200C/180C fan/gas 6 (if it's not already on). Drizzle the remaining mascarpone sauce all over the pasta tubes, scatter with extra sage leaves, a few more walnuts and some Parmesan. Bake for 30 mins until the top is crisp, the sauce bubbling and pasta softened.
Nutrition Facts : Calories 1346 calories, Fat 88 grams fat, SaturatedFat 48 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
BUTTERNUT SQUASH CANNELLONI WITH SAGE-WALNUT CREAM SAUCE
Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic bread.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 16
Steps:
- To make filling, heat 2 tablespoons butter in a large skillet with sides over medium heat. Add onion; cook until it begins to soften, about 3 minutes. Add squash cubes; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add cinnamon, nutmeg, cayenne pepper, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 cup water. Reduce heat, cover, and cook, stirring occasionally, until very tender, about 20 minutes.
- Mash mixture with potato masher or wooden spoon, and transfer to a medium bowl to cool. When cool, stir in Parmesan and ricotta. Set aside in refrigerator until ready to assemble.
- Wash the spinach or greens well. Remove and discard stems. Roughly chop spinach into smaller pieces. Heat remaining tablespoon butter in a large skillet over medium heat. Add spinach a little at a time; cook, tossing, until wilted and any liquid has evaporated. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.
- Heat oven to 375 degrees. Bring a large pot of water to a boil. Add the olive oil and remaining tablespoon coarse salt. One at a time, add pasta sheets to boiling water, and cook until al dente, 2 to 3 minutes less than manufacturer's instructions. Remove the pasta sheets with tongs, and drain them in a colander.
- To assemble the cannelloni, lay out the pasta sheets on work surface. Spoon about 1/2 cup filling down the center of a sheet, and top with a heaping tablespoon of spinach. Brush one long side of pasta with water, roll up, starting with other long side, and seal. Repeat with the remaining pasta and filling. Spread half of the sage-walnut cream sauce in the bottom of a 9-by-13-by-2-inch baking dish. Place the cannelloni in the bottom of the dish, and cover with remaining sauce. Garnish with a few sage leaves. Bake until top starts to brown and filling is bubbling, about 30 minutes. Serve.
CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
ROASTED BUTTERNUT SQUASH WITH CANDIED WALNUTS
Roasted butternut squash with sticky-sweet maple walnuts, orange, cinnamon, and crispy sage. This showstopping side will be become an instant favorite on your table this holiday season.
Provided by Jamie Vespa MS, RD
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.Toss the squash with olive oil, smoked paprika, 1/4 tsp of the cinnamon, ginger, and salt on a rimmed baking sheet. Bake for 35 minutes, tossing once halfway through, until soft and caramelized.
- During the final 5 minutes of roasting, begin preparing the walnuts.Toast walnuts in a dry non-stick skillet over medium heat, tossing often, until fragrant, about 5 minutes. (Watch closely to avoid burning). Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp. cinnamon in a small bowl. Pour into skillet with walnuts, and cook, stirring often, for 1 to 2 minutes, until the mixture thickens and glazes over the walnuts. Season with a pinch of salt, and remove from heat.
- Assemble roasted butternut squash on a serving platter, and scatter candied walnuts overtop.
Nutrition Facts : ServingSize 0.5 cup, Calories 200 kcal, Carbohydrate 22 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 4 g, Sugar 9 g
BUTTERNUT SQUASH CANNELLONI WITH SAGE CREAM SAUCE RECIPE - (4.1/5)
Provided by HeatherS
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F. Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely. Spoon the butternut squash flesh from skin. Discard skins. Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside. Make Sage Cream Sauce Add butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper. Sage Cream Sauce Preheat oven to 350 degrees F. Butter a large baking dish. Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You'll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels. Add sauce to baking dish. Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese. Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes. Garnish cannelloni with toasted walnuts and chopped sage, if desired.
CREAMY BUTTERNUT SQUASH PASTA
This hearty and creamy butternut squash pasta topped with sage leaves is the perfect comfort dinner recipe to cook this fall.
Provided by Sara @ Gathering Dreams
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil, and add the chopped butternut squash. Cook for about 8 minutes.
- In the meantime, add 2 tablespoons of extra-virgin olive oil to a pan. Once the oil is hot, add about 8 sage leaves. Let them crisp for about 30 seconds on each side and then remove them from the heat and place them on the side for the final topping.
- In the same pot, add the chopped onion and 4-6 sage leaves, add a quarter cup of water and let the onion soften.
- Once the butternut squash is cooked, remove it from the water using a slotted spoon or mesh skimmer. Add the squash straight into the pan with the onions.
- In the same boiling water you used for the butternut squash, cook the pasta until al dente according to the package directions, stirring from time to time. Reserve 1 cup of the pasta cooking water before draining.
- Place the cooked butternut squash, onions, and sage into the blender or food processor. Add the oat milk a bit at a time, and season with salt and pepper. Blend until smooth.
- Drain the pasta, then add back to the pan, add the butternut squash sauce, and if necessary, add a bit of the boiling water you saved to thin the sauce.
- Serve the pasta on individual plates, with freshly grated pepper, crumbled fried sage leaves, and your favorite topping (here, I used a combination of shaved walnuts and nutritional yeast - but you can use parmesan or pecorino if you are not vegan).
Nutrition Facts : Calories 448 kcal, Carbohydrate 85 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 41 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BUTTERNUT SQUASH WITH SAGE
This warm and comforting dish is the epitome of fall flavors.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
- Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
- Toss with sage.
Nutrition Facts : Calories 137 g, Fat 6 g, Protein 2 g
BUTTERNUT SQUASH SAUCE WITH SAGE
Provided by Tyler Florence
Categories side-dish
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
- Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
- Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE
This is a Weight Watchers CORE recipe, adapted from the Weight Watchers website AND is vegetarian! (Can probably be made vegan if you sub the condensed skim milk with soy). There are quite a few steps to this, BUT in the end I think it tastes great. The earthy mushrooms and sage are a perfect match to the sweet and buttery squash. Sage is strong so I have 1-2 tbsp listed in the ingredients. Please use your own taste, as the original recipe called for only 1 tbsp. We like sage allot, so I would in fact increase the fresh sage to 2 tbsp when I make this again.
Provided by Kozmic Blues
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.
- Coat a nonstick cookie sheet with cooking spray.
- Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
- Roast until very soft, about 35 to 40 minutes.
- Remove from oven and let cool.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
- Add 3 chopped garlic cloves.
- Swirl skillet to mix and cook until fragrant, about 10 seconds.
- Add mushrooms and 1/4 teaspoon salt, or to taste.
- Increase temperature to high and cook, stirring often, 6 minutes.
- Remove from heat and stir in cubed butternut squash; let cool.
- Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
- Slowly bring to a boil, wisking constantly until slightly thickened.
- Cover and remove from heat.
- Scrape flesh of roasted squash halves into a large bowl.
- Mash with a potato masher, then add milk mixture and stir to combine.
- Season to taste with salt and pepper.
- Coat a 9 X 12-inch pan with cooking spray.
- Spoon half of mashed squash into bottom of pan and spread into an even layer.
- Top with 3 uncooked noodles and spoon over 1-1 1/2 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
- Cover pan with foil and bake 40 minutes.
- Remove foil and bake 10-15 minutes more.
- Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.
Nutrition Facts : Calories 388, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 183.7, Carbohydrate 85.7, Fiber 9.3, Sugar 16.7, Protein 16.8
More about "butternut squash sage walnut honeycomb cannelloni food"
ROASTED BUTTERNUT SQUASH WITH SAGE & WALNUTS - THE LAST ...
From thelastfoodblog.com
Cuisine FusionTotal Time 40 minsCategory MainCalories 290 per serving
- Pre heat the oven to 200 degrees C, 392F. I use a fan assisted electric oven, please adjust according to your own oven.
- Use the big bottom part of the butternut squash and cut it in half, scoop out the seeds and any stringy flesh then cut into slices.Place on a baking tray, drizzle over two tablespoons of olive oil, sprinkle over the sea salt, black pepper, chilli flakes and chopped sage.Place on the middle shelf and bake for 30 minutes, turning the squash halfway through cooking.
- Cook the couscous according to the packet instructions. Once cooked leave to cool in a serving bowl and fluff it up with a fork before adding the remaining ingredients.
- Heat one tablespoon of olive oil in a skillet and sautee the kale. When the kale has turned a dark green and is soft turn off the heat and cover with a lid to keep it warm.
BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
ROASTED BUTTERNUT SQUASH | DINNERS, DISHES & DESSERTS
From dinnersdishesanddesserts.com
5/5 (1)Total Time 30 minsCategory Side Dish RecipesCalories 108 per serving
- Place cubed squash onto a baking sheet in a single layer. Spray with non-stick spray. Sprinkle with salt and pepper, tossing to coat
7 BEST TIKTOK HONEYCOMB PASTA RECIPES (AKA RIGATONI PIE ...
From pasta.com
- Anna Rothfuss’s Honeycomb Pasta. Anna Rothfuss is the one behind this recipe going viral on TikTok. She recently shared her version (comprised of string cheese being placed inside the rigatoni, along with tomato sauce, ground beef, and more cheese on top), which had very mixed reviews.
- Easy Rigatoni Pie. This is probably the easiest and most straightforward recipe in the bunch, and all you need are 3 ingredients: rigatoni, marinara sauce, and shredded mozzarella.
- Honeycomb Macaroni with Porky Cream. This recipe had me at ‘pork and creamy’. To say the sauce is decadent and luxurious would be an understatement. It uses guanciale (cured pig cheek) bathed in a garlicky and flavorful cream sauce.
- Butternut Squash, Sage & Walnut Honeycomb Cannelloni. I know we’re just barely in spring, but pasta dishes are year-round so we want to share an autumn version of this recipe as well.
- Three Cheese Italian Rigatoni Pie. If a baked rigatoni wasn’t already decadent enough, this recipe uses 3 different cheeses. Yeah, that’s right, THREE!
- Rigatoni Pesto Pie. If there are any basil and pesto fans, then this is the recipe for you. The pesto is blended with ricotta, then piped into each rigatoni tube.
- Cheese Rigatoni Pie with Crispy Kale. I love kale and try to put it into as many recipes as possible. So I love the idea of this one, which is putting the kale into a creamy garlic sauce and pouring the sauce all over the pasta.
SPINACH & NUTMEG CANNELLONI | RECIPE | BBC GOOD FOOD ...
From pinterest.ca
Servings 6Total Time 1 hr 20 mins
ROASTED BUTTERNUT SQUASH WITH SAGE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 50 mins
CREAMY BUTTERNUT SQUASH PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (37)Servings 4Cuisine AmericanCategory Main Dish
GNOCCHI WITH BUTTERNUT SQUASH, SAGE AND WALNUTS ...
From walnuts.org
Estimated Reading Time 1 minCalories 307 per servingTotal Time 35 mins
BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI | BBC ...
From crecipe.com
10 BEST MASCARPONE RICOTTA RECIPES - YUMMLY
From yummly.co.uk
BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI ...
From pinterest.co.uk
7 BEST TIKTOK HONEYCOMB PASTA RECIPES (AKA RIGATONI PIE ...
From pasta.com
RECIPES ARCHIVES - COOKING @ PLANETFEM - RECIPES, ADVICE ...
From cooking.planetfem.com
SQUASH AND SAGE CANNELLONI RECIPES
From tfrecipes.com
BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI ...
From cookerapp.com
SAGE-WALNUT CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HELLMANN'S PASTA BAKE RECIPE
From planetsurfcreations.com
BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI ...
From pinterest.com
CANNELLONI RECIPES - KEYINGREDIENT
From keyingredient.com
BUTTERNUT SQUASH BAKE WITH SAGE AND WALNUTS | RECIPE | THE ...
From thefreshmarket.com
BUTTERNUT SQUASH, SAGE AND WALNUT HONEYCOMB CANNELLONI
From secureserveremail1.blogspot.com
BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI ...
From eatyourbooks.com
BUTTERNUT SQUASH SAGE WALNUT HONEYCOMB CANNELLONI RECIPES
From tfrecipes.com
BUTTERNUT SQUASH IN POTATO CANNELLONI RECIPE
From crecipe.com
BUTTERNUT SQUASH SAGE WALNUT HONEYCOMB CANNELLONI BBC GOOD ...
From delipair.com
BBC GOOD FOOD MIDDLE EAST CHRISTMAS COLLECTION 2016 - ISSUU
From issuu.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love