Cannelloni with Butternut Squash

Cannelloni with Butternut Squash


Cylindrical pasta stuffed with butternut squash mixture and oven-baked with bechamel.

recipe,photo-recipe,butternut squash,processed cheese,parmesan,parmesan,semi skimmed milk 1,5%,pasta - Cannelloni,Vegetarian dishes,Italian cuisine

Vegetarian dishes

Italian cuisine


No. of servings


Ready in

60 min.






1. Grate the squash

butternut squash 1.3 lb (600 g)

Peel the squash, remove the seeds and roughly grate.

Grate the squash

2. Baking

onion 5.25 oz (150 g)  garlic 2 cloves  olive oil 2 tbsp  salt 1 tsp  ground black pepper 0.5 tsp

Peel the onion and garlic, finely chop and in the skillet lightly fry in oil. Add squash pulp, bake all together for 10 minutes. Season the mixture with black pepper and salt.


3. Add parsley leaves and cheese

parsley leaves 1 tbsp  processed cheese 7 oz (200 g)

Add finely chopped parsley leaves and soft cheese in casing into the mixture.

Add parsley leaves and cheese

4. Sprinkle with parmesan

parmesan 1.75 oz (50 g)

Sprinkle with grated parmesan. All together blend well. Set aside the squash mixture for a while and prepare bechamel sauce.

Sprinkle with parmesan

5. Bechamel sauce

unsalted butter 1 oz (30 g)  all-purpose flour / plain flour 3.5 oz (100 g)  semi skimmed milk 1,5% 2.1 cup (500 ml)  water 1.3 cup (300 ml)

In a saucepan melt the butter in which saute fine flour and afterthat pour in milk and water. Cook until mash is formed. If lumps appear, sieve it through.

Bechamel sauce

6. Stuff cannelloni with squash mixture

pasta - Cannelloni 10.5 oz (300 g)

Pour half of bechamel sauce into the roasting dish. Stuff cannelloni with squash mixture.

Stuff cannelloni with squash mixture

7. Oven-roasting

parmesan 1.75 oz (50 g)

Pour remaining half of bechamel over the stuffed cannelloni placed in roasting dish. Bake at 390°F (200°C) for 30 minutes. Pour grated parmesan over the cannelloni and let it bake for another 10 minutes.


Bon appetit!


all-purpose flour / plain flour3.5oz100grams
butternut squash1.3lb600grams
ground black pepper0.5tsp½teaspoon
olive oil2tbsp2tablespoon
parsley leaves1tbsp1tablespoon
pasta - Cannelloni10.5oz300grams
processed cheese7oz200grams
semi skimmed milk 1,5%2.1cup500milliliters
unsalted butter1oz30grams


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