This cannelloni is equal parts savory and sweet. Between the squash, cranberries, caramelized onions, sage, Parmesan, and walnuts, it makes for a really well-balanced dish. Give it a try!
Makes six to eight 6-inch cannelloni
- Ingredients -
Pasta
2 cups flour
3 eggs
fresh sage leaves
Filling
1 butternut squash (with the seeds & skin)
1 tablespoon butter
1 tablespoon brown sugar
dash black pepper
sprinkle kosher salt
1 small yellow onion, sliced with a
Mandoline
1 tablespoon butter
1/4 cup fresh cranberries
1/8 cup sugar
chopped caramelized walnuts
Sauce
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
Parmesan for sprinkling
- Tools -
Weston Pasta Machine
Weston Cone Strainer
Pasta Dough
Make a mound of flour in a large mixing bowl. Dig a well into the center. Break the eggs into the center. Use a fork to mash the flour into the well until you have a uniform ball of dough. Let rest 30 minutes, covered in plastic wrap.
Butternut Squash
In a large saucepan, melt the tablespoon of butter over high heat, then pour in the butternut squash. Sprinkle with sugar, salt & pepper. Turn the squash a few times, until browned on the outside. Transfer the squash into a medium pot (leave any liquid in the saucepan), pour in about 1/4 cup of water, and simmer over medium heat, covered for 30 minutes, checking occasionally to ensure there is still liquid at the bottom.
Pasta Sheets
While the squash simmers, prepare the pasta. Use a
Pasta Machine to roll the pasta dough out to the medium setting. On the same setting, roll the dough into the machine just a centimeter. Dab a little water or egg wash onto a spot on the dough and place a sage leaf there. Turn the handle to press the sage into the pasta. Continue until the sheet of dough is covered in sage leaves. Run the dough through one last time on the next thinnest setting. Cut the dough sheet into about 6" x 6" pieces. Allow to dry flat.
Caramelized Onions
In the same saucepan you used to brown the squash, pour in the ingredients for the caramelized onions. Heat over medium heat, stirring occasionally, until the onions are translucent. Set aside.
Cranberries
In the same saucepan, pour in about 2 oz of water with your cranberries and sugar. Heat over medium heat until the cranberries pop and become soft. Stir occasionally. Set aside.
Caramelized Walnuts
You can purchase caramelized walnuts at some markets, or make your own. To make your own, dissolve 1/2 cup sugar in 1/4 cup water over high heat. Bring to a boil, then reduce to a simmer, stirring constantly. Once the liquid becomes thick and syrupy, remove from heat. Pour over chopped walnuts in a large bowl and toss to coat evenly. Lay out over a lined baking sheet to dry, or toast in the oven for quicker drying.
Butternut Squash
When the squash is soft enough to easily mash, use a
Cone Strainer & Pestle Set to mash the squash and separate it from its skin and seeds (the squash will be in the bowl below it, the skin and seeds will stay in the cone strainer).
Pasta
Once the pasta sheets have dried, bring a pot of water to a boil, and drop in the pasta. Allow to boil 3-6 minutes, until the sheets are soft and flexible.
Brown Butter Sauce
While the pasta boils, heat the 1/2 cup of butter in your saucepan over high heat. Once browned, remove from heat. Sprinkle with salt and pepper.
Cannelloni
When the noodles are ready, coat a glass baking dish with cooking spray or butter. Place a pasta sheet into it, fill it with the squash, cranberries, caramelized onions, and walnuts, then roll it up.
Repeat with remaining cannelloni. Smother in brown butter sauce (reserve half of it), sprinkle with Parmesan, and bake at 375°F for 15-30 minutes, until the top is lightly browned.
Keep the remaining butter sauce warm on the stove. Once the cannelloni is ready, cover with the remaining sauce, sprinkle with more parm and caramelized walnuts, and serve.
