Butternut Squash Canneloni with Sage Walnut Cream Sauce

Filling:
3 T. butter
1 onion, diced
1 butternut squash (approx. 3 lbs.) peeled, seeded and chopped into 1″ pieces
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. cayenne pepper
1 t. ground cumin
1 T. kosher salt, divided
1/2 t. fresh ground black pepper
1 c. water
1 c. freshly grated parmesan cheese
1 c. ricotta cheese
1 lb. spinach
2 T. extra-virgin olive oil
8 oz. dried pasta sheets

Heat 2 T. butter in large dutch oven over medium heat. Add the onion; cook until it begins to soften, about 3 minutes. Add the squash; cook, stirring occasionally, until it begins to soften, about 5 minutes. Add through cumin. Add 2 teaspoons of the salt, 1/4 t. black pepper and water. Reduce heat, cover, and cook stirring occasionally, until very tender, about 20 minutes.

Mash the mixture with a potato masher or wooden spoon. Transfer to a medium bowl; cool. Stir in parmesan and ricotta. Transfer to the refrigerator until ready to assemble.

Wash the spinach well. Remove and discard the stems. Roughly chop the spinach into smaller pieces. Heat the remaining tablespoon butter in a large skillet over medium heat. Add the spinach a little at a time; cook, tossing until wilted and liquid has evaporated. Season with remaining teaspoon of salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.

Preheat oven to 375F. Bring a large pot of water to a boil. Add the olive oil and a pinch of salt. Cook pasta according to package directions. Drain and rinse.

To assemble, spoon 1/2 c. filling down the center. Top with a heaping tablespoon of the spinach. Brush one side with water, roll up and seal. Repeat with remaining filling and pasta.

Spread 1/2 of the cream sauce into the bottom of a greased 13×9x2 baking dish. Place canneloni into the dish and cover with remaining sauce. Garnish with a few sage leaves.

Bake until the top is golden and filling is bubbling, about 30 minutes. Cool slightly before serving.

Cream Sauce:
4 T. butter
1/4 c. flour
2 c. milk (not skim)
1 c. heavy cream
2 springs fresh sage, chopped
1/4 c. walnuts, chopped
1 t. kosher salt
1/4 t. fresh ground black pepper
pinch of ground nutmeg

Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, whisking constantly for 1 minute. Continue cooking, and while whisking, gradually add milk. Cook, whisking constantly until sauce thickens. Stir in salt, pepper and walnuts. Cover, set aside while preparing squash. Refrigerate if not using within 30 minutes.

Serves 8.

» recipe adapted from Martha Stewart’s Annual Recipes, 2002