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- Squash, ricotta and sage cannelloni
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Search results for 2 medium of butternut squash, (deseeded and cut into even chunks)
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Search results for 3 tbsp of olive oil
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Search results for 3 tbsp of chilli flakes
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Search results for 1 tsp of garlic powder
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Search results for 0.5 tsp of nutmeg
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Search results for 250 g of ricotta
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Search results for 20 sage leaves, (finely chopped, plus 8 to finish)
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Search results for 50 g of butter, (plus extra for greasing)
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Search results for 800 ml of milk
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Search results for 250 g of mascarpone
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Search results for 250 g of cannelloni tubes
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Search results for 40 g of breadcrumbs, (to finish)
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Search results for 40 g of parmesan, (to finish,finely grated)
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Ingredients
- 2 medium of butternut squash, (deseeded and cut into even chunks)
- 3 tbsp of olive oil
- 3 tbsp of chilli flakes
- 1 tsp of garlic powder
- 0.5 tsp of nutmeg
- 250 g of ricotta
- 20 sage leaves, (finely chopped, plus 8 to finish)
- 50 g of plain flour
- 50 g of butter, (plus extra for greasing)
- 800 ml of milk
- 250 g of mascarpone
- 250 g of cannelloni tubes
- 40 g of breadcrumbs, (to finish)
- 40 g of parmesan, (to finish,finely grated)