As part of my pre-Thanksgiving feast, I made homemade roasted butternut squash ravioli and I hand-rolled the pasta. Of course, I ended up with a lot of filling and I was tired of rolling out the pasta sheets. So, instead of making extra ravioli I made some cannelloni later on. Cover them with a white sauce with blue cheese, and they’re delicious. I wish I had more leftovers. (I made the original filling vegetarian, but this is how I prefer it…)
Roasted Butternut Squash Cannelloni with Blue Cheese
1 butternut squash, chopped
6 sage leaves
3 amaretti cookies
1 cup mascarpone
1/4 cup chicken stock
1/2 cup grated parmesan
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 cup white wine
3 ounces blue cheese such as Stilton
1 container cannelloni shells
Roast the squash at 375 degrees after seasoning it with salt and pepper for about 45 minutes. Let cool and add to a food processor with the sage, amaretti, mascarpone, stock, half the nutmeg, and parmesan. Blend together and taste for seasoning.
Meanwhile, cook the cannelloni in salted water until they are about half-cooked. Remove to an oiled baking sheet to cool. Stuff with the filling.
In a saucepan, combine the butter and flour and cook for a couple minutes. Add the milk and whisk until it starts to thicken. Whisk in the wine, blue cheese and remaining nutmeg. Season with salt. Spoon a little onto the bottom of a flat baking dish and line up the stuffed cannelloni in the dish. Top with the remaining sauce and make sure they are covered. You can grate some additional parmesan over the top if you wish.
Bake at 400 degrees for 10-15 minutes, until the top starts to brown. Let cool a few minutes before serving.