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).
This post may contain affiliate links. For more info read my disclaimer.
- 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
- 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.
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!
You can find more reviews like this by browsing my product directory.