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Recipe by olive magazine

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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.
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.
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.

Per serving

402 kcalories, protein 18.1g, carbohydrate 40.3g, fat 19.8 g, saturated fat 8.4g, fibre 4.5g, salt 1.16 g

Latest comments and suggestions

• genadarb

  27 December 2008

  genadarb rated this recipe

  

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• schizopear

  01 January 2009

  schizopear rated and commented on this recipe

  

  i love cannelloni and i love butternut squash so i loved this! i only made it for two people and didn't follow the recipe exactly: i roasted the butternut squash with the garlic and rosemary before mashing with the fried onion and garlic. i had some cannelloni tubes in my cupboard so i stuffed the mixture in those. i also made a cheese sauce for the top with parmesan and a tub of crème fraîche before dotting with pieces of mozzarella. it was very tasty!

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• flash

  10 January 2009

  flash rated and commented on this recipe

  

  I made it exactly as the recipe said, and my veggie and non-veggie friends all loved it!

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• Marola

  12 January 2009

  Marola rated and commented on this recipe

  

  Not sure if I should be reviewing this recipe as I changed almost everything. I halved all the ingredients as I was only cooking for four. I too roasted the butternut squash as I had the oven on for something else, but I used a red onion and four hole cloves of garlic. I then mashed them all together. I only had normal lasagna sheets so make the dish as I would a lasagna. I also didn't have mozzarella so I used brie and put that on top of the lasagna sheet which I had already put the squash mix on. I then topped each sheet of lasagna with the passata, being lazy, the passata came straight out of the bottle. I topped the lot with grated hard cheese. Everyone enjoyed it very much.

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• Little Prawn

  06 February 2009

  Little Prawn commented on this recipe

  Yuk! I will not make this again - it was too sweet and too monotonous tasting.

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• oRi

  19 February 2009

  oRi commented on this recipe

  Can anyone explain what butternut squash is? Can you use something else instead of this? I don't think we have it in my country!

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• Girl Flower

  19 February 2009

  Girl Flower commented on this recipe

  Butternut squash is a bit like pumpkin in taste and texture I think so maybe you could try that Ori. This looks good, I will be trying it but I only need to cook for 2 so will have to experiment with the cooking times and amounts.. will report back.

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• Vicki

  19 February 2009

  Vicki commented on this recipe

  Can anyone tell me what passata is?

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• PrincessJelly

  19 February 2009

  PrincessJelly commented on this recipe

  Passata is sieved tomatoes.

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• Nicky

  19 February 2009

  Nicky commented on this recipe

  I also halved this recipe and loved it. If anything leftovers the next day tasted even better. Will definitely roast the butternut squash in the oven if making this again as it did take longer than estimated until ready to mash following this recipe. Will definitely make again

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• Zena

  10 March 2009

  Zena rated and commented on this recipe

  

  I made this for friends and followed the recipe. It was a hit, very yummy. Did take a little effort, not a midweek dinner for me but a nice veggie dish for when having friends round.

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• Mandinga

  04 May 2009

  Mandinga rated and commented on this recipe

  

  I followed the recipe (well, halved) and the cannelloni itself was delicious, but their delicate flavour was overpowered by the passata. I'd definitely make these again, but I'd make a fresh tomato sauce instead. I also found the quantities a little excessive - a half-recipe of the squash filling would easily have filled double my quantity of cannelloni. In future, I'd not just halve but quarter the filling to feed four people without waste.

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• Katja

  29 June 2009

  Katja rated this recipe

  

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• emma

  21 September 2009

  emma commented on this recipe

  hi, can you make this the day before and keep in fridge?

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Ingredients

• 6 tbsp olive oil
• 1 medium onion , chopped
• 8 garlic cloves , chopped
• 1 tbsp rosemary , chopped
• 1.5kg butternut squash , peeled and chopped into cubes
• 1l passata
• 500g fresh lasagne sheets
• 4 large balls fresh mozzarella , drained and roughly chopped
• 6 tbsp grated parmesan

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 1 hour

Vegetarian

Ingredients

• 6 tbsp olive oil
• 1 medium onion , chopped
• 8 garlic cloves , chopped
• 1 tbsp rosemary , chopped
• 1.5kg butternut squash , peeled and chopped into cubes
• 1l passata
• 500g fresh lasagne sheets
• 4 large balls fresh mozzarella , drained and roughly chopped
• 6 tbsp grated parmesan

Per serving

402 kcalories, protein 18.1g, carbohydrate 40.3g, fat 19.8 g, saturated fat 8.4g, fibre 4.5g, salt 1.16 g

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