Butternut Squash Cannelloni
Preheat oven to 400 degrees F.
Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely.
Spoon the butternut squash flesh from skin. Discard skins.
Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside.
Make Sage Cream Sauce
Add butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes.
Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper.
Sage Cream Sauce
Preheat oven to 350 degrees F. Butter a large baking dish.
Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You’ll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels.
Add sauce to baking dish.
Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese.
Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes.
Garnish cannelloni with toasted walnuts and chopped sage, if desired.