Butternut Squash Cannelloni

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

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

Europe
Italy
Main course
Mediterranean
Vegetarian

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