📖 Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the butternut squash: Halve the squash lengthwise, remove the seeds, and brush the cut sides with olive oil. Season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until tender. Let it cool slightly.
3. Cook the pancetta (optional): While the squash is roasting, cook the pancetta in a skillet over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside on paper towels to drain. Reserve 1 tablespoon of the pancetta fat in the skillet.
4. Sauté the aromatics: Add the onion and garlic to the skillet with the reserved pancetta fat and cook until softened, about 5-7 minutes. Season with salt and pepper.
5. Make the butternut squash filling: Scoop the flesh out of the roasted butternut squash and place it in a food processor or blender. Add the sautéed onion and garlic, ricotta cheese, Parmesan cheese, nutmeg, and half of the cooked pancetta (if using). Process until smooth and creamy. Taste and adjust seasoning as needed.
6. Fill the cannelloni tubes: Transfer the butternut squash filling to a pastry bag or a large Ziploc bag with the corner cut off. Pipe the filling into each cannelloni tube until they are full.
7. Prepare the baking dish: Spread a thin layer of tomato sauce over the bottom of a 9x13 inch baking dish.
8. Assemble the cannelloni: Arrange the filled cannelloni tubes in a single layer over the tomato sauce in the baking dish.
9. Add the sauce and cheese: Pour the remaining tomato sauce over the cannelloni, ensuring they are well covered. Sprinkle the remaining Parmesan cheese and mozzarella cheese over the top.
10. Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
11. Garnish and serve: Let the cannelloni rest for a few minutes before garnishing with fresh parsley and the remaining crispy pancetta (if using). Serve hot and enjoy!