Butternut Squash, Sage & Walnut Honeycomb Cannelloni Recipe

Preheat the oven to 400°F (200°C).

Place the diced butternut squash on a baking sheet and drizzle with olive oil. Season with salt, pepper, and the minced garlic. Toss to coat.

Roast the butternut squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

While the butternut squash is roasting, cook the cannelloni tubes according to package instructions. Drain and set aside.

In a small saucepan, heat the honey over low heat until melted. Add the chopped walnuts and stir to coat. Cook for an additional 2-3 minutes until the mixture forms a sticky honeycomb. Remove from heat and set aside.

In a mixing bowl, combine the roasted butternut squash, ricotta cheese, grated parmesan, nutmeg, and salt and pepper to taste. Mix until well combined.

Spoon the butternut squash mixture into a piping bag or a plastic bag with the corner cut off. Pipe the filling into the cooked cannelloni tubes.

Place the filled cannelloni tubes in a lightly greased baking dish. Top with the sage leaves and drizzle with the honeycomb mixture.

Bake in the preheated oven for 15-20 minutes, or until the cannelloni tubes are heated through and the sage leaves are crispy.

Serve the Butternut Squash, Sage & Walnut Honeycomb Cannelloni hot, garnished with extra parmesan cheese and fresh sage leaves.