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)
Instructions
Butternut squash, sage & walnut honeycomb cannelloni serves 5 original recipe by BBC Good Food.
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