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Butternut Squash Cannelloni with Miso Cream Sauce

This year, we grew Butternut Squash in our garden again as it’s one of our favourites. I can roast one up and eat half of one for dinner, that’s how much I love them! I knew

I wanted to create something totally new with some this year and with some Zengarry in the fridge I knew they’d make the perfect, rich and creamy filling for Cannelloni.

Then in comes the Miso Cream sauce! Miso is a fermented soy bean paste that’s very good for us! It can be found in any grocery store. There’s usually red and white, this recipe uses the white variety and provide the perfect umami flavor to this dish!

I’ve even made this dish for people who don’t like squash and they loved it! But you could also sub the squash for sweet potato puree as well!


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Hi, I'm Mel!


I'm obsessed with developing amazing vegan food! 

Sharing what I've learned over the last 11+ years as a vegan chef and formerrestaurant owner.

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