This is one of those kind of recipes that will leave you smug. “Yes, I used a piping bag to make these myself,” you’ll say proudly to the table as they tuck in.
You will need a piping bag and a shallow ovenproof dish
- 1 butternut squash-chopped into 1 cm pieces
- Olive oil
- 2 onions finely chopped
- 2 tbsp chopped parsley
- 4 finely chopped garlic cloves
- 2 tubs ricotta cheese
- 1 tub of mascarpone
- 300 ml milk
- A good grating of nutmeg
- 250g grated extra mature Pilgrims choice Cheddar
- 500g cannelloni tubes
- Heat the oven to 180c.
- Toss the squash in some olives oil and roast in a try in the oven for
- 20/25 mins until just caramelising.
- Soften the onion and garlic in a pan and add the parsley at the end.
- Once the squash is cooked, keep half aside for later, the other half mash until smooth.
- Stir the squash with the softened onion mixture with the ricotta and a handful of cheese along with some seasoning.
- Spoon this into the piping bag.
- Whisk the mascarpone with the milk, nutmeg and some seasoning.
- Spoon some of the mascarpone mixture into the bottom of the oven dish.
- Bring a pan of water to the boil and par-cook the cannelloni tubes until just soft. Remove them from the water and pop in a bowl of cold water. Snip the tubes in half so they are shorter and will stand up when filled.
- Now pipe the mashed butternut squash mixture into the tubes and start to stand them up in the oven dish on top of the mascarpone mix, keep going until they are nestled in together.
- Pour over the rest of the mascarpone sauce, sprinkle over the rest of the grated Pilgrims Choice Extra Mature Cheddar and the sage leaves.
- Pop in the oven until crispy and bubbling, about 25 minutes.
- Serve with some salad. Tuck in!