Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Squash, Sage, and Ricotta Cannelloni 3.1 (250) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs 15 mins Servings: 4 Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. Ingredients 3 tablespoons olive oil, plus more for baking dish and sheet Coarse salt and ground pepper 8 wide lasagna noodles ½ butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks 2 shallots, chopped ¼ cup plus 2 tablespoons milk 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves ⅛ teaspoon ground nutmeg 2 cups ricotta (15 ounces) ¾ cup grated Parmesan Directions Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms. Spread 1/4 cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage. Cook's Notes To achieve the right shape, be sure to use wide lasagna noodles instead of regular. Rate it Print