Butternut squash, sage and walnut honeycomb cannelloni

Treat yourself to the exquisite flavors of our delicious “Butternut Squash, Sage and Walnut Honeycomb Cannelloni”. Experience the delicious blend of roasted pumpkin and creamy ricotta, elegantly wrapped in delicate cannelloni tubes. Treat your taste buds as you savor the rich and velvety mascarpone sauce lovingly sprinkled over this exceptional pasta dish. The earthy aroma of sage provides a harmonious note, while the wonderful walnut honeycomb provides a wonderful crunch. Prepare to impress your guests with this divine feast that promises to tantalize every palate.


  • 1kg butternut squash (after peeling and deseeding) – 400g diced into 1cm pieces, 600g cut into larger pieces
  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 15 large sage leaves, finely chopped, plus a few extra for sprinkling
  • 4 garlic cloves, crushed
  • 2 x 250g cups of ricotta
  • Pinch of sugar (optional)
  • 85g walnuts, chopped, plus a few halves for sprinkling
  • 500g can of mascarpone
  • 300 ml whole milk
  • good grating of fresh nutmeg
  • 85g grated Parmesan (or vegetarian alternative), plus a little more for sprinkling
  • 500g cannelloni tubes (dried, not fresh)

Preparation steps

  1. Preheat oven to 200°C/180°C fan/gas 6
  2. Mix the diced pumpkin with 2 tablespoons of oil on a baking sheet
  3. Roast in the oven for 20-25 minutes, until the squash is tender and brown
  4. Place the larger pieces in a microwave-safe bowl with about 200ml water
  5. Cover with cling film, prick a few times and microwave on high for 10-14 minutes until really soft
  6. Drain the water and let it cool slightly
  7. Meanwhile, add the remaining oil to a pan with the onions, sage and garlic and fry gently until soft
  8. Set aside to cool
  9. Mash the microwaved pumpkin or puree it in a food processor, then mix with the ricotta until smooth
  10. Season well and taste – you may need a little sugar to bring out the sweetness of the pumpkin
  11. Stir in the onion mixture and walnuts, then gently stir in the roasted squash, being careful not to break it
  12. Place the spoon in a disposable piping bag and trim the end enough to just fit into one of your cannelloni tubes
  13. Mix the mascarpone with the milk, a generous grater of nutmeg, the Parmesan and plenty of spices (especially salt) until smooth
  14. Pour a little more than half of the sauce into a large ovenproof dish
  15. Prepare the pasta in small portions (as the tubes are easier to fill when warm)
  16. Bring a large pot of salted water to the boil
  17. Add a few tubes at a time and cook for 2 minutes. Stir occasionally so that they don’t stick
  18. Remove with a slotted spoon and cool under cold water until you can handle them
  19. Cut each tube in half with scissors, pipe the pumpkin filling into each tube, and stand upright, nestled together, in your bowl
  20. Repeat the process (boil the tube, cut it in half, then fill it) until all the ingredients are used up
  21. Preheat the oven to 200°C/180°C fan/gas 6 (if it is not already on).
  22. Drizzle the remaining mascarpone sauce over the pasta tubes
  23. Sprinkle with additional sage leaves, a few more walnuts and some Parmesan cheese
  24. Bake for 30 minutes, until the top is crispy, the sauce is bubbling, and the noodles are soft

Nutritional Information

Equipment and tools

  • Knife
  • peeler
  • dulcimer
  • sheet
  • frying pan
  • wooden spoon
  • Garlic press
  • mixing bowl
  • Spoon
  • grater
  • Whisk
  • Oven-safe dishes

Allergen information

This recipe contains the following allergens:

  • Walnuts
  • milk
  • Cheese (Parmesan)

Storage and leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the cannelloni in a preheated 350°F (180°C) oven for about 20 minutes or until heated through.

Health Benefits of Butternut Squash, Sage and Walnut Honeycomb Cannelloni

Butternut Squash, Sage and Walnut Honeycomb Cannelloni is a delicious and nutritious dish that combines the goodness of butternut squash, sage, walnuts and a creamy ricotta filling. Each ingredient in this recipe brings its own unique health benefits, making these cannelloni not only filling but good for you too. Let’s explore the health benefits of these ingredients.

Butternut squash

Butternut squash is a winter squash that is packed with essential nutrients. It is a great source of fiber, which aids digestion and helps maintain a healthy weight. Butternut squash’s bright orange color is due to its high content of beta-carotene, an antioxidant that is converted into vitamin A in the body. Vitamin A is important for maintaining good vision, a strong immune system and healthy skin.


Sage not only adds depth to the dish with its distinct flavor but also offers various health benefits. It is rich in antioxidants that help reduce inflammation and oxidative stress in the body. Sage is also known for its antimicrobial properties and can help promote oral health. In addition, it contains compounds that can improve memory and cognitive functions.


Walnuts are a great source of heart-healthy unsaturated fats, including omega-3 fatty acids. These healthy fats help reduce the risk of heart disease and support brain health. Walnuts are also full of antioxidants, vitamins and minerals that contribute to overall well-being. Including walnuts in your diet can improve cardiovascular health and reduce inflammation.

Ricotta cheese

Ricotta cheese, used as the creamy filling in this cannelloni recipe, is a good source of protein and calcium. Protein is essential for building and repairing tissue, while calcium is essential for strong bones and teeth. Ricotta cheese also has lower fat and calories compared to other cheeses, making it a healthier choice.

Go easy on the Parmesan

The grated Parmesan cheese used in this dish adds a deliciously savory flavor. However, it is important to go easy on the Parmesan as it contains a lot of sodium. If you choose a vegetarian alternative, make sure it also contains less sodium. Too much sodium in the diet can lead to high blood pressure and other health problems, so moderation is key.


The combination of butternut squash, sage, walnuts and ricotta cheese in these butternut squash, sage and walnut honeycomb cannelloni offers a variety of health benefits. From promoting good digestion to supporting heart and brain health, these ingredients provide a healthy and nutritious dining experience. Try this flavorful cannelloni recipe and enjoy the health benefits it offers!

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