Butternut Squash Cannelloni with Sage Walnut Cream Sauce

Ingredients

• 3 tablespoons unsalted butter
• 1 onion, diced
• 1 butternut squash (2 ½ to 3 pounds), peeled, seeded, and roughly chopped (about 1-inch pieces)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 tablespoon plus 2 ½ teaspoons coarse salt
• ½ teaspoon freshly ground black pepper
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 pound spinach, Swiss chard, or other greens (about 2 bunches)
• 2 tablespoons extra-virgin olive oil
• 8 ounces dried pasta sheets (about twelve 5-by-7-inch rectangles)
• Sage-Walnut Cream Sauce
• Fresh sage leaves, for garnish

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