I fully appreciate it’s May, but lately I can’t stop thinking about Autumn and Halloween. I can’t wait for crunching leaves, hot chocolate, scarves and Horror films. To help ease my misplaced seasonal cravings, I decided to adapt one of my favourite Autumnal meals: Cheesy squash and sage cannelloni. Usually made with pumpkin, it works just as well with any squash and is as delicious in Summer.

It’s super easy to make and contains just a few ingredients. If you’re a vegetarian you may want to check your cheeses are animal rennet free. To get around this I used Divo parmesan which is fab (I picked it up on Ocado).

cannelloni

Ingredients

  • Winter squash (pumpkin or butternut squash work well too)
  • 500g ricotta
  • Grated parmesan
  • Fresh sage
  • 3 cloves of garlic
  • A few spoonfuls of butter
  • Fresh lasagna sheets
    • Can we have a moment of appreciation for this massive garlic? It’s an elephant garlic and each clove is huge. It has a stronger taste too so I love cooking with it. I used one clove instead of 3 normal sized pieces, but love garlic so would suggest adding it to taste.

      garlic

      Monster garlic.

      Leiths

      I love this Leiths cookery book. In addition to recipes it tells you how to cook and prepare just about everything.

      Method

      • 1. Cut the top off your squash and segment it. Scoop out the seeds / gunk and discard. Cut the flesh into pieces away from the skin and boil for about ten minutes or until soft.
      • 2. Drain the squash and add to a mixing bowl. Add in the ricotta, a good helping of parmesan, 3/4 of the sage plus the crushed garlic and mix into a paste.
      • 3. Take a lasagne sheet and holding in landscape, load a big spoonful into the centre. Roll up and place with the fold facing down in an oven dish.
      • 4. Once all the cannelloni are rolled up, pop in the oven for 20 minutes. I cooked them at 175 in a fan assisted oven.
      • 5. Melt butter and add the remaining sage then set aside.
      • 6. To serve, drizzle the sage butter over the top of your cannelloni.

      cannelloni

      I served with roasted new potatoes, which I drizzled with truffle oil and sprinkled with the remaining parmesan. Although this isn’t the healthiest meal, it’s a favourite treat in this house and I’m so glad I tried making it with a different squash so I can enjoy it all year.

      cannelloni

      Drinks

      Dartington Crystal recently gifted me these classic crystal glasses. Between pregnancy and the vivid memory of last year’s kidney stone-gate I’ve been drinking more water than ever. I love making it more interesting by adding mint and lime. These glasses go with any dinner service and are such lovely quality. They’re very thin around the rim and feel lightweight to hold.

      water

      Sage and pumpkin / squash is a flavour combination I can’t get enough of. I’ve previously made this in ravioli and it works well as a quick penne pasta dish if you’re in a rush.

      Let me know if you give this recipe a go!

  • Amy you just made possible something that I’ve not yet managed to achieve: make a food post look elegant! I tried putting up a recipe on my blog some weeks ago and gave up, because it didn’t look very nice. I’ll need to try again! This food sounds yummy and a recipe I’ve never heard about before, so yay for having something new to try. It sounds more autumnal, but who puts seasons to food, it’s never too hot in the UK after all! I make moussakas in August and hubby loves it! xx
    http://www.rougenapples.com

    • Amy

      Ah Elena thank you! I’ve done a few which have never made it onto the blog too, as the lighting in my kitchen is so poor, short of taking my food into the garden to photograph before eating it the photos often let me down. I’d love to read your recipe post though so I hope you share it! I agree, we’re basically in a constant state of Autumn anyway! Ooh I love moussakas X

  • This looks so delicious. I’m going to have to try it! I’m also craving Autumn, Halloween, cool weather, crunchy leaves and scary movies. Cannot wait!

    xx
    Nida | Caked To The Nines

    • Amy

      Thanks Nida! I really can’t wait, it’s the best time of year! x

  • Yiotou_La

    Love this recipe Amy, looks delicious. My dad is growing mini pumpkins at the back of his garden and he asked me a while ago if I wanted some, I declined since I didn’t have any recipe except the old good pumpkin soup recipe I make in autumn. Wish I knew about this one earlier!!! xx

    Yiota
    pinkdaisyloves.blogspot.com

    • Amy

      Ahh we grew our own last year too, they taste so much better X

  • Charlotta Eve

    Looks delicious! Too bad I kinda hate cooking 😀 I always love to read recipes though, ’cause I love food. Loving food, but hating cooking = Bad combo..

    http://www.charlottaeve.com

    • Amy

      I used to hate it but have gotten quite into it in recent years. Haha yes!

  • Oh this looks so delicious! I will have to try it myself.

    Gemma x
    http://www.jacquardflower.uk

    • Amy

      Thanks Gemma x

  • I love love cannelloni, I need to try this variation! I’ve never actually ate Pumpkin before! x

    Tamz | http://www.throughneweyesx.com

    • Amy

      I love pumpkin! Can’t wait until Autumn so I can put it in everything haha x