Butternut Squash Cannelloni with Sage Cream Sauce Recipe - (3.9/5)

Ingredients

• Butternut Squash Cannelloni
• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 egg
• 1 pound ricotta
• 1 cup to 1 1/2 cup grated Parmesan cheese
• Pinch nutmeg, freshly grated
• Salt and freshly ground pepper, to taste
• 13 ounces package fresh lasagna sheets
• Sage Cream Sauce
• 3 tablespoons butter
• 1 shallot, finely chopped
• Handful sage leaves, chopped
• 1/4 cup flour
• 1/4 cup wine
• 2 cups chicken stock
• 2 cups whipping cream
• Assembly
• Butter, for greasing the pan
• Grated Parmesan or pecorino cheese, for finishing the cannelloni
• Handful chopped, toasted walnuts, for garnishing (optional)
• 1 tsp. chopped sage, for garnishing (optional)