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Cannelloni with squash, tomato and rosemary

Cannelloni with squash, tomato and rosemary

Name: Cannelloni with squash, tomato and rosemary
Total time: 1 h
Yield: Serves 10
Ingredients: 6 tbsp olive oil; 1 medium onion chopped; 8 cloves garlic chopped; 1 tbsp rosemary chopped; 1.5kg butternut squash peeled and chopped into cubes; 1 litre passata; 500g fresh lasagne sheets; 4 large balls fresh mozzarella drained and roughly chopped; grated to make 6 tbsp parmesan

Published: December 19, 2014 at 2:29 PM

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Serves 10

A little effort

Total time: 1 hr

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Cannelloni makes a brilliant alternative to lasagne. This vegetarian version is packed with roasted butternut squash, rosemary and a garlicky tomato sauce then baked with melting mozzarella. A great family lunch for a crowd.

Vegetarian

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Alternatives

Complete the dish

Make this veggie squash cannelloni, then check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.

Ingredients

Nutrition

6 tbsp olive oil
1 medium onion

chopped
8 cloves garlic

chopped
1 tbsp rosemary

chopped
1.5kg butternut squash

peeled and chopped into cubes
1 litre passata
500g fresh lasagne sheets
4 large balls fresh mozzarella

drained and roughly chopped
grated to make 6 tbsp parmesan

Nutrition: per serving

kcal402
fat19.8g
saturates8.4g
carbs40.3g
fibre4.5g
protein18.1g
salt1.16g

Method

step 1

Heat the oven to 200c/fan 180c/gas 6. Heat 3 tbsp olive oil in a large frying pan or wok. Add the onion, half the garlic, rosemary and season. Sauté for 5 minutes then add the squash. Cook on medium-low heat for 20 minutes (add a little water as it cooks) until soft, then mash.
step 2

While it’s cooking, sauté the rest of the garlic in the remaining oil until golden in a large pan. Add the passata and season. cook for 15 minutes on a medium-high heat with the lid half on until reduced.
step 3

Pour some of the sauce into a large baking dish (or 2 small ones). Put 3-4 tbsp of the squash mix on each pasta sheet, plus a bit of mozzarella. Roll up, cut in half and fit snugly in the dish. If you have a deep serving dish then make 2 layers with sauce in between. Otherwise fill a couple of shallow dishes with single layers. Dot the remaining sauce over the cannelloni. Put the last of the mozzarella and parmesan over. Bake for 15 minutes until golden and bubbling.

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