Butternut Squash Cannelloni

Serves 6


2 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
6 fresh sage leaves, chopped fine
½ cup hazelnuts, toasted
1 teaspoon fresh nutmeg
1 teaspoon cinnamon
2 cups butternut squash, prebaked to soften
½ cup parmesan cheese (more for topping)
12 premade pasta sheets


½ cup butter
¼ cup sage leaves, chopped
¼ cup toasted hazelnuts


Preheat oven to 350°F.
Use 1 tablespoon of butter to grease the casserole dish and set aside. In a medium size sauté pan over medium heat, add 1 tablespoon butter and olive oil and cook onion until tanslucent, 5 to 7 minutes. Add garlic and cook for 1 more minute. Remove from heat.
In a medium-size bowl, add onions and garlic and rest of ingredients up until pasta sheets. On a cutting board, place a pasta sheet and spoon a line of filling down the middle, roll and place seam side down in casserole. Continue until finished with all sheets.
In a small saucepan over medium heat, add butter and cook until brown and butter solids have sank to the bottom. Add sage leaves and hazelnuts and remove from heat. Pour sauce over cannelloni and sprinkle with cheese. Bake for 20 minutes or until warm. Serve immediately.

Butternut Squash Cannelloni