Butternut Squash Cannelloni with Ricotta and Bocconcini by @ingredients_by_saputo

1h50

6 servings

🧈

3 tbsp

Butter

🌿

5.5

Sage leaves

🧄

1 + 2 cloves

Garlic clove

🧀

800 g

Ricotta

🧀

240 ml + 200 g

Bocconcini

🧀

320 ml

Parmesan

🥚

1

Egg

🧂

2 tsp

Salt

⚫

1 tsp

Pepper

🧅

1

Onion

🎃

960 ml

Butternut squash

🍲

480 ml

Chicken stock

🥛

120 ml

Heavy cream

🫙

Nutmeg

250 g

Dried cannelloni

🌿

1 tbsp

Sage

⚫

Black pepper

  1. Brown
    • Butter
    • Sage leaves
    • Garlic clove

    Brown the butter over medium heat, add the sage and garlic clove and cook for 30 seconds, then remove, finely chop and reserve the brown butter.

  2. Mix
    • Sage leaves
    • Garlic clove
    • Ricotta

    Mix the chopped sage and garlic with the ricotta, bocconcini, Parmesan, egg, salt and pepper, then refrigerate.

  3. Return
    • Butter
    • Onion

    Return the brown butter to medium heat and cook the onion for 5 minutes.

  4. Add
    • Garlic cloves
    • Butternut squash
    • Salt

    Add the garlic, squash, salt, pepper and nutmeg and cook for 5 minutes.

  5. Add
    • Chicken stock

    Add the stock and simmer for 20-25 minutes, until tender.

  6. Blend

    Blend until smooth.

  7. Stir
    • Heavy cream
    • Parmesan

    Stir in the cream and Parmesan and keep warm.

  8. Heat

    Heat the oven to 350°F.

  9. Boil
    • Dried cannelloni

    Boil the cannelloni for 3 minutes, then drain.

  10. Spread

    Spread sauce in a baking dish.

  11. Pipe
    • Dried cannelloni

    Pipe the filling into the cannelloni using a piping bag and arrange them in one layer.

  12. Top
    • Bocconcini
    • Parmesan
    • Sage

    Cover with sauce and top with bocconcini, Parmesan and sage.

  13. Bake

    Cover and bake for 30 minutes.

  14. Bake

    Uncover and bake for 15 minutes, until bubbling and golden.

  15. Garnish
    • Black pepper

    Finish with black pepper.

Butternut Squash Cannelloni with Ricotta and Bocconcini by @ingredients_by_saputo

1h50

6 servings

🧈

3 tbsp

Butter

🌿

5.5

Sage leaves

🧄

1 + 2 cloves

Garlic clove

🧀

800 g

Ricotta

🧀

240 ml + 200 g

Bocconcini

🧀

320 ml

Parmesan

🥚

1

Egg

🧂

2 tsp

Salt

⚫

1 tsp

Pepper

🧅

1

Onion

🎃

960 ml

Butternut squash

🍲

480 ml

Chicken stock

🥛

120 ml

Heavy cream

🫙

Nutmeg

250 g

Dried cannelloni

🌿

1 tbsp

Sage

⚫

Black pepper

Preparation Steps

  1. Step 1/15

    Brown the butter over medium heat, add the sage and garlic clove and cook for 30 seconds, then remove, finely chop and reserve the brown butter.

    🧈Butter
    🌿Sage leaves
    🧄Garlic clove

  2. Step 2/15

    Mix the chopped sage and garlic with the ricotta, bocconcini, Parmesan, egg, salt and pepper, then refrigerate.

    🌿Sage leaves
    🧄Garlic clove
    🧀Ricotta
    🧀Bocconcini
    🧀Parmesan
    🥚Egg
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  3. Step 3/15

    Return the brown butter to medium heat and cook the onion for 5 minutes.

    🧈Butter
    🧅Onion
    🍲Saucepan

  4. Step 4/15

    Add the garlic, squash, salt, pepper and nutmeg and cook for 5 minutes.

    🧄Garlic cloves
    🎃Butternut squash
    🧂Salt
    ⚫Pepper
    🫙Nutmeg
    🍲Saucepan

  5. Step 5/15

    Add the stock and simmer for 20-25 minutes, until tender.

    🍲Chicken stock
    🍲Saucepan

  6. Step 6/15

    Blend until smooth.

  7. Step 7/15

    Stir in the cream and Parmesan and keep warm.

    🥛Heavy cream
    🧀Parmesan
    🍲Saucepan

  8. Step 8/15

    Heat the oven to 350°F.

  9. Step 9/15

    Boil the cannelloni for 3 minutes, then drain.

    Dried cannelloni
    🍲Pot

  10. Step 10/15

    Spread sauce in a baking dish.

    🍳Baking dish

  11. Step 11/15

    Pipe the filling into the cannelloni using a piping bag and arrange them in one layer.

    Dried cannelloni
    🫙Piping bag

  12. Step 12/15

    Cover with sauce and top with bocconcini, Parmesan and sage.

    🧀Bocconcini
    🧀Parmesan
    🌿Sage
    🍳Baking dish

  13. Step 13/15

    Cover and bake for 30 minutes.

    🍳Baking dish

  14. Step 14/15

    Uncover and bake for 15 minutes, until bubbling and golden.

    🍳Baking dish

  15. Step 15/15

    Finish with black pepper.

    ⚫Black pepper

Composition

Ingredients

Types

Dairy, Herbs, Vegetables, Eggs, Spices, Broth, Meat, Pasta, Grains

Ingredients

Butter, Sage leaves, Garlic clove, Ricotta, Bocconcini, Parmesan, Egg, Salt, Pepper, Onion, Butternut squash, Chicken stock, Heavy cream, Nutmeg, Dried cannelloni, Sage, Black pepper

Notes

Butter (browned), Sage leaves (5-6 leaves), Garlic clove (for the ricotta filling), Bocconcini (chopped, for the ricotta filling, for topping), Parmesan (for the ricotta filling), Salt (for the ricotta filling), Pepper (for the ricotta filling), Onion (small, diced), Butternut squash (cubed)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

High-Protein, Nut-Free, soy-free

Calories

620 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 42g, Fat: 38g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 420mg, Sodium: 980mg, Iron: 1.8mg, Potassium: 460mg

Vitamins

Vitamin A: 480mcg, Vitamin C: 8mg, Vitamin B12: 0.9mcg, Vitamin E: 1mg

Preparation

Time Information

Preparation

40 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Mixing bowl, Piping bag, Knife, Cutting board, Baking dish, Saucepan, Pot

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Holiday, Family Gathering, Potluck, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@ingredients_by_saputo

Origin

Cuisine

Italian-American, Canadian

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Creamy, Melty, Gooey, Tender

Flavors

Savory, Cheesy, Sage, Nutty Parmesan, Earthy Squash

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate within 2 hours of baking), freezer : up to 2 months (cool completely before freezing,store in an airtight, freezer-safe container,thaw in the fridge before reheating)