Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil, plus more for baking dish and sheet

  2. Coarse salt and ground pepper

  3. 8 wide lasagna noodles

  4. 1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks

  5. 2 shallots, chopped

  6. 1/4 cup plus 2 tablespoons milk

  7. 1 teaspoon finely chopped fresh sage leaves, plus

  8. 8 to 10 whole leaves

  9. 1/8 teaspoon ground nutmeg

  10. 2 cups ricotta (15 ounces)

  11. 3/4 cup grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. 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. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.

  2. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.

  3. Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.

  4. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.


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