Squash, ricotta and sage cannelloni
By OcadoLife
Published on 17 January 2022
The creamy sweetness of squash is tamed by savoury sage in this comforting dish.Time and servings
2 minsTotal time
6Servings
2 minsCooking time
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)
Method
Step 1
Preheat oven to 210°C/190°C fan/gas 7 and line a big roasting tin (or two) with baking paper.Step 2
Add the butternut squash, olive oil, chilli flakes, garlic powder, nutmeg and some seasoning to the tin(s) and toss to coat the squash. Place in the oven for 50-60 mins, or until tender. Remove from the oven and allow to cool a little.Step 3
In a large mixing bowl, stir together the ricotta and sage. When you can handle the squash, scoop the flesh from the skin and add to the ricotta along with any seasoning left in the tin.Step 4
Mash it all together well and put in a piping bag (or freezer bag with the corner cut off).Step 5
Put the flour, butter and milk in a saucepan and place over a medium heat. Whisk constantly, until the sauce thickens, which will take a few mins. Remove from the heat and add the mascarpone. Whisk well to combine and season to taste.Step 6
Reduce oven temperature to 190°C/170°C fan/gas 5.Step 7
Use a little butter to lightly grease a baking dish that is large enough to hold all the cannelloni tubes in one layer. Spread ¼ of the white sauce over the base.Step 8
Take a pasta tube and fill with the squash mix and then place into the roasting tin. Repeat until all the tubes are full.Step 9
Pour over the rest of the white sauce, sprinkle over the breadcrumbs and parmesan and dot the final 8 sage leaves over the top. Finish with a drizzle of olive oil and bake in the oven for 40 mins, or until golden and bubbling.