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Butternut Squash Cannelloni with Sage-Walnut Cream Sauce

Squash filling and peppery greens are placed in the center of sheets of pasta, which are rolled into the tubular cannelloni shape, sealing the vegetables inside. Serve the finished dish with red wine and rustic bread.

Source: Martha Stewart Living, February 2001
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  • MS112586325
    25 NOV, 2018
    Agree with MS112586 — delicious but too rich to be a main as is. While the walnut cream was terrific, a walnut bechamel with just a little cream would be perfect. I roasted the squash tossed in spices and fresh rosemary (with a touch of olive oil), added a good handfull of parsley to the greens (black kale was my go to) and fried the sage in butter before using it as garnish along with a good showering of fresh italian parsley. Yum!
    Reply
  • MS112586325
    19 FEB, 2018
    This was actually delicious but extremely rich—right out of the 70s when vegetarian was so suspect you needed to drown it in cream—use a bechamel sauce instead of the cream sauce (maybe add a ¼ cup cream for extravagance...
    Reply

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