• Serves 4
  • 30 mins prep
  • 40 mins cook

Chicken pumpkin cannelloni with sage butter

This gorgeous Italian pasta bake combines sweet roasted pumpkin and tender chicken to create a flavoursome meal that looks and tastes super impressive, but it easier than you think.


Chicken pumpkin cannelloni

  • 2 tbsp olive oil
  • 1 kg butternut pumpkin, peeled, diced into 2cm pieces
  • 4 small (350g) chicken thigh fillets
  • 3 whole garlic cloves, unpeeled
  • 150 g fresh ricotta cheese
  • 1 cup grated parmesan
  • 1/2 tsp ground nutmeg
  • 1/2 x 375g packet fresh lasagne sheets, blanched (see tips)
  • 1/2 cup chicken stock
  • salad of choice, to serve

Sage butter

  • 1/4 cup pine nuts
  • 50 g butter
  • 1/2 cup loosely packed sage leaves


Chicken pumpkin cannelloni with sage butter

  1. Preheat oven to moderate, 180°C. Lightly grease an 18 x 32cm baking dish. Line two oven trays with baking paper.
  2. Toss pumpkin and chicken separately in 1 tablespoon oil each. Spread each on an oven tray and season. Wrap garlic in foil and add to tray. Bake 20 minutes until chicken is cooked through and pumpkin tender.
  3. In a large bowl mash pumpkin. Squeeze garlic from skins and mash. Finely chop chicken and add to bowl with garlic, ricotta, ¾ cup parmesan and nutmeg. Mix well and season.
  4. Spread eight 11 x 16cm lasagne sheets out on a clean work bench (see tip). Divide pumpkin mixture evenly between sheets, spreading evenly lengthways along one edge. Roll up to enclose. Place seam side down in dish.
  5. Pour stock over pasta and sprinkle evenly with remaining parmesan. Cover tightly with foil. Bake 20 minutes, until pasta is tender. Uncover, bake a further 5 minutes, until cheese melts.
  6. Meanwhile, make sage butter: Toast nuts in a frying pan on medium, stirring, until golden brown. Add butter and cook until foaming. Stir in sage and cook 1-2 minutes, swirling pan, until butter is golden brown and sage turns crisp.
  7. Spoon butter mixture over cannelloni to serve. Accompany with salad of choice.
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