Butternut Squash & Kale Cannelloni

Comfort food at its best. A colorful, sweet, and healthy filling topped with a combo of cheeses makes the family happy!


  • 8 wide lasagna noodles (no bake can work, just soak in hot water)
  • 1 pound of diced butternut squash
  • 3 cups fresh kale, blanched and chopped
  • 2 shallots, chopped
  • 1/4 cup + 2 tablespoons milk
  • 2 cups ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Asiago cheese, grated
  • 1 T. + more olive oil
  • 1/4 t. ground nutmeg
  • 68 Sages leaves, for 1 t. chopped sage plus garnish
  • Salt and Pepper


  1. Preheat oven to 400 degrees. Toss squash in a little bit of olive oil and roast for approx. 25-35 minutes until tender. Then reduce oven tempurature to 350 degrees for baking casserole later.
  2. Soak lasagna noodles in hot water for 10 minutes (if no cook noodles), and transfer to a lightly oiled cookie sheet.
  3. While squash is roasting, blanch kale in boiling water for 5 minutes, drain, cool, squeeze, and chop finely.
  4. In a small pan, add 1 T. olive oil and saute shallots under transparent, approx. 3-5 minues.
  5. In large bowl, combine squash, shallots, sage, nutmeg, and 2 T. milk. Mash with a fork until smooth and season with salt and pepper.
  6. Place approximately 3 tablespoons mixture across the middle of each lasagna noodle, and fold into a tube shape. Place seam side down in a 2 quart casserole dish.
  7. In a bowl, combine the ricotta, Parmesan, and Asiago cheeses. Add 1/4 cup milk and season with salt and pepper.
  8. Spread cheese mixture over the cannelloni noodles.
  9. Bake for approximatley 25 minutes or until heated through. For a browned top, broil for 2-3 additional minutes!
  10. Garnish with fresh sage leaves. Serve and enjoy!