Valentine's Butternut Squash Cannelloni

February 11, 2013



5 Tbsp. Lucero Koroneiki  Extra Virgin Olive Oil

plus more for baking dish and sheet

coarse salt and ground pepper

1 package lasagna noodles

1 butternut squash (medium size), cut in half and seeded

2 shallots, chopped

3/4cup milk

1 tsp. minced fresh sage leaves, plus 8 to 10 whole leaves

1/4 tsp. ground nutmeg

3 cups ricotta

3/4 cup grated mozzarella

3/4 cup grated Parmesan cheese




Preheat oven to 350 degrees



1-  Place squash halves on lined baking sheet. Brush each half with

about 1 Tbsp. of oil and season with salt and pepper.


2-  Bake for about 45 minutes until squash is fork tender. Allow to

cool slightly before handling.


3-  With a spoon remove tender squash flesh from skins and place in

medium size mixing bowl.


4-  Lightly oil a 2-quart or 8-inch square baking dish. In a large pot

of boiling salted water, cook pasta until al dente. Using tongs,

transfer pasta to a lightly oiled rimmed baking sheet.


5-  In a small skillet, heat 1 Tbsp. oil over medium. Add shallots,

season with salt and pepper, and cook until soft, about 5 minutes.


4-  Transfer to bowl with squash and add 1/4 cup milk, 1 cup

ricotta,chopped sage, and 1/8 tsp. nutmeg; season with salt and

pepper. Mash with a fork until a rough puree forms.


5-  Spread about 3 Tbsp.s squash mixture crosswise down the

middle of each lasagna noodle; roll up noodle and place, seam

side down, in baking dish.


6-  In a bowl, combine 2 C ricotta, 1/2 C Parmesan, 1/2 C

mozzarella and 1/2 cup milk, 1/8 tsp. nutmeg and season with

salt and pepper. Spread ricotta mixture over cannelloni and

top  with cup Parmesan and mozzarella.


7-  Bake until warmed through, about 35 minutes. Broil until

top is browned, 2 to 3 minutes.


Crisp the whole sage leaves


1-  In a small skillet, heat 2 Tbsp.oil over medium-high. Fry

whole sage leaves until crispy, 15 to 20 seconds. Drain on

paper towels. Serve cannelloni topped with fried sage.



Taste Notes: Koroneiki is
Lucero Yellow Green Label-Med

Photo from



Print Article

Leave a Comment