Estate Dinners
Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage
The Strategy:
A memorable dinner thrives on simple, time-honored techniques that let us prepare Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. Baking this recipe allows the starches in the flour to absorb liquids and gelatinize, while ambient heat caramelizes surface sugars into a delicate, golden exterior. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
BuBernut Squash and Sausage Cannelloni with Pine Nuts and Sage Rich, creamy, satisfying and delicious…these are the qualities that make this pasta dish most welcome on a Sunday supper table. Serve with a simple tossed salad and thick slices of garlic bread.
Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage
Serves 6-8
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced, about 1 cup
- 4 large cloves garlic, peeled and minced, about 1 tablespoon
- 8 ounces ground pork sausage
- 1 small butternut squash, peeled and diced, about 2 cups
- ½ cup homemade or prepared low-sodium chicken broth
- 8 ounces fresh spinach leaves, chopped, about 2 cups
- 1 ounce Parmesan cheese, grated, about ¼ cup
- 1 teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- 2 tablespoons butter
- 2 tablespoons unbleached all-purpose flour
- 3 cups milk, room temperature
- 1 bunch fresh sage leaves
- ¼ teaspoon ground nutmeg
- 2 fresh (10 x 10-inch) pasta sheets
- 1 ounce Parmesan cheese, grated, about ¼ cup
- 2 tablespoons butter
- 1 (2-ounce) package pine nuts, about ⅓ cup
- 2 tablespoons chopped fresh sage leaves
Instructions
- Heat olive oil in a large skillet over medium high heat. Cook the onion and garlic in the oil until the veggies are soft, about 3 to 4 minutes. Add the sausage and cook until brown and crumbled, about 5 minutes more. Add the squash and chicken broth. Cook until the squash is tender, about 10 minutes.
- Add the spinach and cook until wilted, about 3 minutes. Add the Parmesan cheese, and season with salt and pepper. Cool slightly. Spoon the filling into the bowl of a food processor and pulse to break up all the large pieces.
- Béchamel Sauce Melt the butter in a pot over medium high heat. Whisk in the flour to make a smooth paste. Pour in the milk.
- Add the sage leaves. Season with salt, pepper and nutmeg. Cook the sauce until it thickens, whisking often, about 5 to 8 minutes. Remove the pot from the heat.
- Cannelloni Preheat oven to 400°. Pour a ladle full of béchamel into the bottom of an 11 x 7 x 2-inch baking dish. Cut each pasta sheet into 4 squares. Place a spoon full of butternut squash filling at the bottom of each square. Roll the pasta around the filling and place seam side down into the baking dish.
- Cover the cannelloni with béchamel sauce. Sprinkle with cheese. Cover with foil and bake for 20 minutes.
- Heat 2 tablespoons butter in a small skillet over medium high heat. Add the pine nuts and sage leaves. Cook until the nuts and leaves become fragrant, about 1 minute. Remove from the heat.
- Remove the foil from the casserole. Spoon the pine nut and sage topping over the cheese. Place the casserole back into the oven and cook until the top is golden and the cheese bubbles, about 3 to 5 minutes. Let the casserole sit for 10 minutes before serving.
The Heart of the Table
As the rich, warm scent of sizzling meats and savory fats and the colors of this butternut squash and sausage cannelloni fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
- a large, hand-thrown ceramic serving platter with an organic rim
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To complement the natural sweetness and rich fat of the Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage, we recommend a velvety Pinot Noir from the Oregon hills or a dry Alsatian Riesling. The pairing exhibits bright red cherry, clove, and balancing acidity that enhance the savory meat without overpowering it. Serve the Pinot Noir at 55°F in a wide-bowled Burgundy glass, or the Riesling at 48°F in a stemmed white wine glass. For a non-alcoholic alternative, offer a sparkling apple-pear cider infused with fresh sage and a dash of lemon juice, served at 42°F in a stemless wine glass. The crisp orchard sweetness and warm herbal complexity harmonize beautifully with the pork.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.