How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Butternut Squash, Spinach And Ricotta Cannelloni?

You need 9 ingredients. The key ingredients include: 1 1/3 lbs butternut squash, peeled, seeded and chopped, 5 oz frozen chopped spinach, thawed, 1 cup reduced fat ricotta cheese, 1 tsp vegetable or olive oil, and more.

Is Butternut Squash, Spinach And Ricotta Cannelloni suitable as vegetarian?

Yes, Butternut Squash, Spinach And Ricotta Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Butternut Squash, Spinach And Ricotta Cannelloni?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Spinach And Ricotta Cannelloni

Name: Butternut Squash, Spinach And Ricotta Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs butternut squash, peeled, seeded and chopped; 5 oz frozen chopped spinach, thawed; 1 cup reduced fat ricotta cheese; 1 tsp vegetable or olive oil; 2 cloves garlic, crushed; 2 cans (14 oz each) diced tomatoes with basil and herbs; 7 oz cannelloni tubes; 1/4 cup grated reduced fat mozzarella cheese; None None Baby spinach leaves, to serve

Try this homemade Butternut Squash, Spinach And Ricotta Cannelloni recipe the whole family will love. Made with butternut squash, ricotta cheese, vegeta…

This Butternut Squash, Spinach And Ricotta Cannelloni relies on simple, everyday ingredients such as reduced fat ricotta cheese, vegetable or olive oil, garlic, crushed and cannelloni tubes. It comes together quickly and makes 4 servings, at about 1266 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 1/3 lbs butternut squash, peeled, seeded and chopped
5 oz frozen chopped spinach, thawed
1 cup reduced fat ricotta cheese
1 tsp vegetable or olive oil
2 cloves garlic, crushed
2 cans (14 oz each) diced tomatoes with basil and herbs
7 oz cannelloni tubes
1/4 cup grated reduced fat mozzarella cheese
None None Baby spinach leaves, to serve

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1266 kcal
Category
Vegetarian

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