Butternut Squash Cannelloni with Ricotta and Kale in Lemon Sage Brown Butter Sauce Recipe - (3.7/5)

Ingredients

• 1 medium butternut squash
• 1 package good quality premade pasta sheets
• 1 pound ricotta, drained of liquid
• 1/4 cup of cooked kale, chopped, squeezed and drained, or substitute Swiss chard or spinach
• 3/4 cup Parmesan or Pecorino Romano cheese, grated
• 1 egg, slightly beaten
• 1 garlic clove, finely chopped and smashed
• Salt, to taste
• Pepper, to taste
• 1 lemon, zested
• 1 stick unsalted butter
• 10 sage leaves
• 1/2 lemon, juiced