Cannelloni with Butternut Squash

1. Grate the squash

butternut squash 1.3 lb (600 g)

Peel the squash, remove the seeds and roughly grate.

2. Baking

onion 5.25 oz (150 g) • garlic 2 cloves • olive oil 2 tbsp • salt 1 tsp • ground black pepper 0.5 tsp

Peel the onion and garlic, finely chop and in the skillet lightly fry in oil. Add squash pulp, bake all together for 10 minutes. Season the mixture with black pepper and salt.

3. Add parsley leaves and cheese

parsley leaves 1 tbsp • processed cheese 7 oz (200 g)

Add finely chopped parsley leaves and soft cheese in casing into the mixture.

4. Sprinkle with parmesan

parmesan 1.75 oz (50 g)

Sprinkle with grated parmesan. All together blend well. Set aside the squash mixture for a while and prepare bechamel sauce.

5. Bechamel sauce

unsalted butter 1 oz (30 g) • all-purpose flour / plain flour 3.5 oz (100 g) • semi skimmed milk 1,5% 2.1 cup (500 ml) • water 1.3 cup (300 ml)

In a saucepan melt the butter in which saute fine flour and afterthat pour in milk and water. Cook until mash is formed. If lumps appear, sieve it through.

6. Stuff cannelloni with squash mixture

pasta - Cannelloni 10.5 oz (300 g)

Pour half of bechamel sauce into the roasting dish. Stuff cannelloni with squash mixture.

7. Oven-roasting

parmesan 1.75 oz (50 g)

Pour remaining half of bechamel over the stuffed cannelloni placed in roasting dish. Bake at 390°F (200°C) for 30 minutes. Pour grated parmesan over the cannelloni and let it bake for another 10 minutes.