Name: Butternut Squash Cannelloni
Yield: Serves 4
Cuisine: Italian
Ingredients: dash of olive oil; 100 g (3½ oz) plain flour, sifted; few drops of lemon juice; small handful of mixed basil, parsley and oregano, chopped; 1 egg; a little chopped thyme; root vegetable and lentil salsa; basil oil; salt and black pepper; splash of olive oil; 4 banana shallots, or 8 ordinary shallots, finely chopped; 500 g (18 oz) ricotta cheese; sun-dried tomato oil; 1 small butternut squash, peeled, seeded and cubed; 1 garlic clove, finely chopped; 1 banana shallot, or 2–3 ordinary shallots, finely chopped; 3–4 garlic cloves, finely chopped; large bunch of watercress; 200 ml (7 fl oz) double cream; dash of white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

With the flavours and colours of the squash filling and the root vegetable and lentil salsa, this makes a wonderfully autumnal dish.

Ingredients

Pasta Dough

100 g (3½ oz) plain flour, sifted
dash of olive oil

Method

To prepare the filling, Preheat the oven to 190°C/375°F/gas mark 5. Toss the squash in a little of the olive oil until well coated and then roast for about