It’s that time of year when you start seeing butternut squash all over the place, it’s my favorite kind of squash so I usually always have one on hand sitting on my counter ready and waiting for me whenever I need it. I’ve made scones with butternut squash, individual lasagna, stuffed shells, gnocchi, ravioli, tossed it in salads, soups, risotto’s. I made other lasagna, sformato, tarts and even pizza with it, and I’m sure I missed a few, but never stuffed it into cannelloni, until now! Fresh ricotta, kale, parmesan and a little lemon zest gets mixed into the tender baked squash for a very flavorful filling. Try to get a hold of some good quality fresh pasta sheets, you could make your own if you like especially if your doing it for a crowd or for the holidays but this is my quick mid-week version. I like to cut my store bought pasta sheets in half, I find the cannelloni gets too doughy otherwise. So for every sheet of pasta I can make two cannelloni. Spoon on a generous amount of filling then roll them up and place each one seam side down on a buttered baking dish.
When finished, spoon the nutty brown butter sage sauce that has a touch of lemon all over the cooked cannelloni, tossed together a nice salad, and dinner is ready!