Estate Dinners

Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage

Name: Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage
Total time: 55 min
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

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The Strategy:

This elegant baked pasta is filled with a savory mixture of ground pork sausage, sweet butternut squash, and fresh spinach. Wrapped in tender cannelloni shells, baked with a creamy sauce, and topped with toasted pine nuts and sage, it offers a wonderful contrast of textures and flavors. It is a comforting, high-end dish that is perfect for a cozy autumn evening.

Serves: 6-8 | Total Time: 55 minutes till it's ready

Ingredients

Sausage and Squash Base

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

Filling Greens and Seasonings

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

Béchamel Sauce

2 tablespoons butter
2 tablespoons unbleached all-purpose flour
3 cups milk, room temperature
1 bunch fresh sage leaves
¼ teaspoon ground nutmeg

Cannelloni

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.

Assemble and bake 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.

Make topping and finish

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.

Home cook prepared steps for assembling and cooking Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage.

The full recipe lives in the Vault

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The Heart of the Table

The bubbling, golden-brown top of this baked pasta dish brings a sense of comfort and celebration as it is brought to the table. The sweet aroma of roasted squash and savory sausage fills the dining room, inviting family and friends to share a deeply satisfying meal.

An appetizing, fresh serving of cooked Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage displayed beautifully on a styled dining table.

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: Plate the cannelloni on a large, shallow serving platter, garnishing the top with whole, crispy fried sage leaves and a sprinkle of toasted pine nuts. Dust with a fresh grating of Parmesan cheese just before serving.
THE POUR: Pair this rich, savory pasta with a medium-bodied Pinot Grigio or a light Chianti served at 58°F in a classic wine glass. For a non-alcoholic pairing, serve a chilled sparkling white grape juice with a splash of fresh apple cider.
THE VIBE: Evening Dining Room. The warm, inviting aroma of baked pasta and sage sets a cozy, sophisticated tone for the dinner.

Chef’s Recommendations

The Salad Against the Béchamel: "My Way" Green Salad with Olives and Feta Cheese
An Italian Side: Fried Baby Artichokes
The Dessert Turn: Ginger Cookies
The Glass Before It: Festive Pomegranate Sparkler

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Butternut Squash and Sausage Cannelloni with Sage

Butternut Squash and Sausage Cannelloni with Pine Nuts and Sage

Ingredients

Sausage and Squash Base

Filling Greens and Seasonings

Béchamel Sauce

Cannelloni

Instructions

Béchamel Sauce

Assemble and bake cannelloni

Make topping and finish

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps