Butternut Squash Cannelloni

• Butternut squash(700 g)
• Olive oil(3 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Onion(1)
• Garlic(4 cloves)
• Spinach(200 g)
• Ricotta(250 g)
• Parmesan(80 g)
• Nutmeg(½ tsp)
• Cannelloni(250 g)
• Butter(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Vegetable Broth(200 ml)
• Heavy cream(150 ml)
• Dried Oregano(1 tsp)
• Mozzarella(200 g)
• Fresh basil(10 g)optional

Method

1. 1

   Heat the oven to 220C. Peel and cut {Butternut squash} into small chunks. Finely chop {Onion} and mince {Garlic}.

   ~12 min

2. 2

   Toss the {Butternut squash} with {Olive oil}, {Salt}, and half the {Black pepper} on a baking tray. Roast for 25 minutes until very soft and lightly golden at the edges.

   ~25 min

3. 3

   Meanwhile, melt the {Butter} in a large pan over medium heat. Cook the {Onion} for 6 minutes until soft, then stir in the {Garlic} for 1 minute. Add the {Spinach} and cook until wilted. Stir in the {Tomato paste}, {Canned tomatoes}, {Vegetable Stock}, {Heavy cream}, and {Oregano}. Simmer for 15 minutes until thickened and glossy.

   ~22 min

4. 4

   Transfer the roasted {Butternut squash} to a bowl and mash until mostly smooth with some texture. Mix in the {Ricotta}, half the {Parmesan}, the {Nutmeg}, and the remaining {Black pepper}. Spoon the filling into the {Cannelloni}.

   ~10 min

5. 5

   Spread a layer of sauce in a baking dish, nestle in the filled {Cannelloni}, then cover with the remaining sauce. Scatter over the {Mozzarella} and remaining {Parmesan}. Bake at 200C for 28 minutes until the pasta is tender and the top is bubbling and golden. Rest for 5 minutes, then finish with {Fresh basil} if using.

   ~33 min