Roasted Squash, Spinach and Three-Cheese Cannelloni

Roasted Squash, Spinach and Three-Cheese Cannelloni Author: Canadian Living Credits: Roasted Squash, Spinach and Three-Cheese Cannelloni

Hazelnuts add crunch to the soft, rich filling in this vegetarian entree – guaranteed to please cheese lovers, too.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2006


  • 10 sheets fresh lasagna noodles
Bechamel Sauce:
  • 2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 1/4 cups milk (approx)
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups shredded Gruyère cheese
Spinach filling:
  • 1 bag spinach trimmed
  • 4 green onions finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon each salt and pepper
Squash filling:
  • 1 butternut squash (about 1-1/4 lb/625 g)
  • 4 garlic cloves
  • 1/2 onion cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh sage
  • 3/4 cups coarsely chopped toasted hazelnuts


Squash Filling: Peel and cube squash to make about 4 cups (1 L); place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool.

In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage; scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside.

Spinach Filling: Rinse spinach; shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes; drain in colander. Let cool; squeeze out liquid and chop spinach. In bowl, mix together spinach, green onions, oil, salt and pepper; set aside.

B?amel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 2 cups (500 mL) of the Gruy? cheese until smooth. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread, if desired.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside.

Soak lasagna noodles in cold water until pliable, about 2 minutes. Blot dry on tea towel. Cut each sheet into two 6-1/2- x 4-inch (16 x 10 cm) rectangles, reserving trimmings for another use, such as in soup.

Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Gruy?. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Bake on rimmed baking sheet in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

Nutritional facts Per serving: about

  • Sodium 446 mg
  • Protein 22 g
  • Calories 503.0
  • Total fat 25 g
  • Cholesterol 94 mg
  • Saturated fat 10 g
  • Total carbohydrate 49 g


  • Iron 26.0
  • Fibre 0.0
  • Folate 74.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 43.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 96.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Squash, Spinach and Three-Cheese Cannelloni