Butternut Squash and Watercress Cannelloni

Name: Butternut Squash and Watercress Cannelloni
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion peeled and chopped; 2 cloves garlic peeled and crushed; 675g butternut squash washed and deseeded; 1 tsp dried sage; 150ml dry white wine; 200ml vegetable stock; Sea salt and black pepper; 2 x 85g bags watercress or equivalent quantity roughly chopped; 100g gorgonzola cheese crumbled; 25g toasted pinenuts + 1 tbsp extra to finish; 50g freshly grated parmesan; 1 x 300g pack fresh lasagne sheets; 1 x 680g jar passata with basil

Over a year ago 2,289 views

Serves: 6

Italian Main Course

Ingredients

1 tbsp olive oil
1 onion peeled and chopped
2 cloves garlic peeled and crushed
675g butternut squash washed and deseeded
1 tsp dried sage
150ml dry white wine
200ml vegetable stock
Sea salt and black pepper
2 x 85g bags watercress or equivalent quantity roughly chopped
100g gorgonzola cheese crumbled
25g toasted pinenuts + 1 tbsp extra to finish
50g freshly grated parmesan
1 x 300g pack fresh lasagne sheets
1 x 680g jar passata with basil

Accompaniment

Method

1
Heat the olive oil in a large frying pan, add the onion and saute over a medium heat for 6 minutes 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 minutes.

Add the sage, wine and stock. Season well with salt and pepper. Cover the pan and simmer for 20minutes or until the squash is tender. Drain off any excess liquid, reserving the squash. Use a fork to lightly mash the squash, then stir in the watercress, the gorgonzola, the 25g pine nuts and half the parmesan. Set aside.

Have ready a suitable ovenproof dish, about 1.5 litre capacity (for example measuring about 22cm x 30cm x 4cm). Preheat the oven to 200C/180C fan/gas 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 the greased ovenproof dish.

When all the rolls are in the dish, pour over the passata, scatter over the remaining parmesan and extra pinenuts. Bake for 30-35mins or until golden and the pasta is tender. Serve hot with a watercress salad.