Acorn Squash Cannelloni

by Nate Rafn | Living Culture Recipe Archive

This dish is inspired by a recipe I learned while working for chef Jerry Phipps at Caruso's. Every autumn, during my time there, chef Phipps would prepare Butternut Squash Ravioli as a dinner special.

Customers loved it. The pasta was hand made, the stuffing tasted of sweet roasted squash, and the sauce was rich with Marsala wine, cream, and Parmigiano Reggiano cheese.

Chef Phipps also taught me how to make cannelloni, a sheet pasta that can be rolled and stuffed with any variation of vegetables, meats, and cheeses. It's a nice way to get creative with what you have on hand.