Butternut squash, sage & walnut honeycomb cannelloni - Good Food Middle East

Name: Butternut squash, sage & walnut honeycomb cannelloni - Good Food Middle East
Ingredients: 1kg butternut squash (after peeling and deseeding) - 400g diced into 1cm chunks, 600g cut into bigger chunks; 4 tbsp olive oil; 2 onions, finely chopped; 15 large sage leaves, finely chopped, plus a few extra for sprinkling; 4 garlic cloves, crushed; 2 x 250g tubs ricotta; pinch of sugar (optional); 85g walnuts, chopped, plus a few halves for sprinkling; 500g tub mascarpone; 300ml full-fat milk; good grating of fresh nutmeg; 85g grated Parmesan (or vegetarian alternative), plus a little extra for sprinkling; 500g cannelloni tubes (dried not fresh)

www.bbcgoodfoodme.com

Fill dried cannelloni tubes with roasted squash and ricotta and smother with a creamy mascarpone sauce in this impressive pasta dish

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

1kg butternut squash (after peeling and deseeding) - 400g diced into 1cm chunks, 600g cut into bigger chunks
4 tbsp olive oil
2 onions, finely chopped
15 large sage leaves, finely chopped, plus a few extra for sprinkling
4 garlic cloves, crushed
2 x 250g tubs ricotta
pinch of sugar (optional)
85g walnuts, chopped, plus a few halves for sprinkling
500g tub mascarpone
300ml full-fat milk
good grating of fresh nutmeg
85g grated Parmesan (or vegetarian alternative), plus a little extra for sprinkling
500g cannelloni tubes (dried not fresh)