Butternut Squash & Watercress Cannelloni
Over a year ago
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Ingredients
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 675g butternut squash, washed and deseeded
- 1 tsp. dried sage
- 150 ml dry white wine
- 200 ml vegetable stock
- 2 bags watercress, roughly chopped
- 25g toasted pinenuts
- 100g gorgonzola cheese, crumbled
- 1 pack fresh lasagne sheets
- 1 jar passata with basil
- 50g freshly grated parmesan cheese
- 1 tbsp. pine nuts
Accompaniment
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Method
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1. Heat the olive oil in a large frying pan, add the onion and sauté over a medium heat for 6 mins or until pale golden. Meanwhile, cut the unpeeled butternut squash into 3-4cm cubes. Add the garlic and squash to the pan and cook for 1 min.
2. Add sage, wine and stock. Season well with salt and pepper. Cover the pan and simmer for 20mins or until the squash is tender. Drain off any excess liquid and reserve. Use a fork to lightly mash the squash, stir in the watercress, gorgonzola and half the parmesan cheese the pine nuts. Set aside.
3. Preheat the oven to 200c/fan 180C/gas Mark 6. Lay the lasagne sheets out on the work surface and divide the squash mixture evenly placing it in a line at the end of each sheet of lasagne. Now roll up each sheet of lasagne to make a neat cannelloni roll then place seam side down in a a greased ovenproof dish.
4. When all the rolls are in the dish, pour over the passata, scatter over the remaining cheese and pinenuts. Bake for 25-30mins or until golden and the pasta is tender. Serve hot with a watercress salad.
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