Throwback Thursday, Butternut Squash Cannelloni

Butternut Squash is such a wonderful and versatile vegetable

Today’s recipe is simple enough for everyday,

but is also dinner party worthy!

butternut squash cannelloni with brown butter

Creamy butternut squash and ricotta is wrapped with fresh spinach

in a fresh pasta sheet and drenched with a brown butter sage sauce~

Yes please!


It is light for a pasta dish and full of flavor

fresh pasta cannelloni

If you have ever tried to cut a fresh butternut squash

you know that it is very difficult

Luckily it is often available already cut up in the produce department,

but here’s a tip if you want to cut it yourself


Pierce the squash in multiple places as you would a baked potato

Please pierce it so it doesn’t explode

Microwave for 5 minutes on high

You should be able to cut into it much more easily now

Slice it in half and remove seeds


Place halves on a parchment paper lined baking sheet

drizzle with olive oil and season with salt & pepper

Bake at 400 degrees for 1 hour

  Flesh will be soft and easily pierced with a knife


Scoop out pulp


Place in food processor with ricotta, egg, cheese, zest, seasonings

Puree until smooth


Now it’s ready to put together


I used fresh lasagna sheets for fast and easy assembly


Slather them with some butternut squash mixture

Top with a layer of spinach leaves


Roll up and snuggle them into a greased casserole dish,

seam side down


Melt butter, add sage leaves and cook until they crisp


It only takes a minute for the sage to crisp up


Push the sage leaves aside and spoon the butter over filled cannelloni

Sprinkle a little Parmesan on them

butternut and spinach cannelloni

Cover and refrigerate at this point until ready to bake, if desired

After baking garnish with warm sage leaves

Serve 2-3 cannelloni per person

veggie cannelloni

This recipe is adapted from Proud Italian Cook


Prep Time 20 minutes
Cook Time 30 minutes
roasting time 1 hour
Course Main Course
Cuisine American, Italian
Servings 6


  • 1 medium butternut squash
  • 1 package of good quality pre-made pasta sheets
  • 1 lb. ricotta drained of liquid
  • fresh spinach leaves about 1/4 bag
  • 3/4 cup grated Parmesan or Romano cheese divided
  • 1 egg slightly beaten
  • 1 garlic clove finely chopped and smashed
  • salt and pepper to taste
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 stick unsalted butter
  • 10 sage leaves


  • Heat oven to 400 degrees F.
  • Cut squash in half lengthwise, scoop out the seeds.
  • Add squash to a parchment lined baking sheet then drizzle both halves with olive oil, salt and pepper. Roast until tender and knife tip goes through easily, about 45-60 minutes.
  • Let it cool completely then scoop out the flesh and discard the skin.
  • Add ricotta, egg, 1/2 cup grated cheese, garlic, zest and squash into a food processor and pulse, just until mixed. You can also whip it all together by hand.
  • For assembly, cut pasta sheet in half, my package had 7 sheets yielding 14 cannelloni. Spread with a layer of filling, top with spinach leaves and then roll up placing them seam side down on a buttered baking dish.
  • For the sauce, melt butter in a sauce pan on medium until bubbly and golden brown, throw in all 10 sage leaves, let them sizzle and get crisp.
  • Take sauce off heat and squeeze in juice from 1/2 lemon.
  • Push sage to the side of the pan to reserve, spoon sauce on top of each shell and sprinkle each with grated parmesan or romano.
  • Loosely cover with foil and place in 400 oven until filling is cooked, around 15-30 minutes, depending on if dish has been refrigerated prior to baking.
  • Top cannelloni with warm sage leaves before serving. Serves 4-6
Keyword baked pasta casserole, brown butter sage, butternut squash, spinach cannelloni, vegetable cannelloni


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Home Matters

37 Responses to “Throwback Thursday, Butternut Squash Cannelloni”
  1. Have been eating lots of pumpkins and squashes lately…this looks so flavoursome and tasty, Jenna.

  2. Bernadette says:

    This is the perfect autumn meal.  Love the combination of all these flavors.

  3. Pam says:

    Autumn on a plate, Jenna! I love butternut squash. Pasta is always a favorite at our house. Happy Thursday 🍁🧡🍂

  4. This looks like the perfect fall dish! (The hardest part is cutting the squash!)

  5. This looks absolutely delicious Jenna! The season at its best.

  6. Shannon@Belle Bleu Interiors says:

    Jenna, this is the perfect autumn meal. It sounds and looks delicious. Happy Thursday, sweet friend! 

  7. Kim Goddard says:

    Oh my goodness Jenna. This looks and sounds perfect! I love cannelloni and everyone here loves squash! I am definitely pinning this recipe and thank you for sharing.

    P.S. I received this in my email inbox this morning so does that mean I have finally successfully subscribed? Yay! Happy Thursday to you!!

  8. Mary says:

    Yum Jenna! Thank goodness for butternut squash already cubed in the produce department. Happy Friday ♥

  9. EsmeSalon says:

    I need to try this one – sounds awesome. Thank you
    I visited you via Home Matters Linky Party #450. I linked up this week with = 51+52.. Come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.

  10. Anonymous says:

    This is a new-to-me dish and it looks terrific. The ricotta and squash mixture in the food processor looks so good I think I could eat it straight from the bowl!

  11. lghiggins says:

    This is a new-to-me dish and it looks terrific. I think I could eat the ricotta and squash mixture straight from the bowl!

  12. This looks appetizing!

  13. Judee says:

    What an amazing recipe! It looks so delicious and comforting.

  14. Leslie says:

    What a neat autumn twist you have put on Cannelloni! Looks delicious!

  15. The cannelloni sound fantastic Jenna. Do they stay soft or do they get a little crispy after baking?

  16. Joanne says:

    That dish looks absolutely delicious!!

  17. Anonymous says:

    I love browned butter with sage!! This recipe looks amazing. Thanks for sharing at the What’s for DInner party – hope your week has started off great!

  18. Miz Helen says:

    We sure have enjoyed featuring your awesome post at Full Plate Thursday, 662. Thanks so much for sharing with us and hope you will come back to see us soon!
    Miz Helen

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