Make this filling pasta dish which mixes squash, pine nuts and watercress with Italian cheeses like gorgonzola and parmesan.
Ingredients
- 15ml/1tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 675g/1 ½lb butternut squash, washed and deseeded
- 5ml/1 tsp dried sage
- 150ml/ ¼pt dry white wine
- 200ml/ 7floz vegetable stock
- 2 (85g) bag watercress, roughly chopped
- 25g/1oz toasted pinenuts
- 100g/4oz gorgonzola cheese, crumbled
- 1 (300g) pack fresh lasagne sheets
- 1 (680g) jar passata with basil
- 50g/2oz freshly grated parmesan cheese
- 15ml/1tbsp pine nuts
WEIGHT CONVERTER
Method
- Heat the olive oil in a large frying pan, add the onion and sauté over a medium heat for 6 mins or until pale golden. Meanwhile, cut the unpeeled butternut squash into 3-4cm cubes. Add the garlic and squash to the pan and cook for 1 min.
- Add sage, wine and stock. Season well with salt and pepper then cover the pan and simmer for 20 mins or until the squash is tender. Drain off any excess liquid and reserve. Use a fork to lightly mash the squash then stir in the gorgonzola, parmesan cheese and half the pine nuts. Set aside.
- Preheat the oven to 200ºC (fan 180ºC / gas mark 6). Lay the lasagne sheets out on the work surface and divide the squash mixture evenly, placing it in a line at the end of each sheet of lasagne. Roll up each sheet of lasagne to make a neat cannelloni roll then place seam side down in a greased ovenproof dish.
- When all the rolls are in the dish, pour over the passata and scatter over the remaining cheese and pinenuts. Bake for 25-30 mins or until golden and the pasta is tender. Serve hot with a watercress salad.
Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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