Makes 2 servings
¼ butternut squash, or the seeded end, deseeded, peeled and cubed
¼ teaspoon dried sage, or herb of choice
a tablespoon of pine nuts, toasted
50g cream cheese
little black pepper
¼ onion, finely diced (optional)
squeeze of garlic puree
250g passata with basil (or add basil or oregano to a plain version)
squeeze of tomato puree
¼ vegetable stock cube (optional)
splash of red wine
pinch of sugar, pinch of salt
4 sheets of lasagne
- Roast the butternut squash: cube and coat with a little oil and the sage, then roast for 25-30 minutes at 180-200C. This can be done in advance and the roasted squash kept in a tub in the fridge. Alternatively, nuke in microwave to soften.
- Make the tomato sauce – or, cheat and use a bought one if you prefer! – by softening the onion and garlic in a little oil before adding the remaining sauce ingredients. Allow to cook down for at least 20 minutes, or longer on a lower heat.
- Spoon a very little of the sauce into the bottom of the dish you’ll be baking the cannelloni in, to prevent sticking.
- Make the filling: mash the roasted squash with the cream cheese, then stir in the pine nuts and a little black pepper.
- Prep the lasagne sheets by soaking in boiling water for 1-2 minutes, ensuring it’s soft enough to manipulate without breaking. Carefully drain the water.
- Cut the sheets in half, to make squares.
- Spoon a little of the filling mixture down the centre of each square, before rolling into a tube (without overlapping the pasta) and placing seam-side down in the baking dish.
- Cover the cannelloni with a generous amount of the tomato sauce (any remaining can be used as pasta sauce, or frozen), top with a generous sprinkle of cheese, and bake in the oven at 180C for 25-30 minutes.