I’ve neglected the food part of the blog for a while so I thought I’d write this down, I had a butternut squash to use and came up with this!
Ingredients – Makes 6
A 1KG butternut squash, peeled and diced into 1-2cm cubes
A little olive oil
Freshly ground black pepper
1 onion, peeled and diced
2 cloves of garlic, peeled and crushed
A sprinkle of dried sage
200ml of vegetable stock
175ml white wine
150g of spinach
30g of toasted pine nuts
125g of crumbled vegetarian blue cheese
50g of feshly grated vegetarian Parmesan cheese
1litre of passata
6 sheets of fresh lasagne
Method
Pour a little olive oil into a large pan and add the diced onion, sauté for 5 minutes or until soft.
Add the peeled & diced butternut squash and garlic to the pan, give it a good stir.
Add the herbs, vegetable stock and wine, you may as well pour yourself another glass whilst you’re at it.
Season with freshly ground black pepper, stir, cover and simmer for 15 minutes or until the squash is just soft.
If there’s any liquid left in the pan, drain it off then lightly mash the squash with the back of a spoon.
Add the spinach, crumbled blue cheese, half the parmesan and half of the pine nuts. Stir the mix and cover until the spinach has milted.
Lay out the lasagne sheets and place a hearty spoonful of the mix on each one, roll up and place in a greased baking dish.
Pour the passata over the cannelloni until they are almost covered and sprinkle with the remaining parmesan and pine nuts.
Bake in the oven at 200C for 20-30 minutes or until the pasta is tender.