Butternut squash sage walnut honeycomb cannelloni

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)

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