Butternut squash, bacon, sage and walnut cannelloni
This recipe uses paccheri, which are wide pasta tubes. You can find them in lots of delis, or they’re easily available online. They are great for filling with all kinds of delicious sauces, and lend themselves beautifully to making a honeycomb cannelloni. Just arrange them close together in a circular casserole dish or Dutch oven and spoon or pipe your filling in.
This recipe was made extra delicious by a work colleague grows lots of her own herbs and brought me some gorgeous fresh sage this week. Thank you, Jackie!
Ingredients (serves 2)
– 500g butternut squash, cut into small chunks
– 6 cloves garlic
– 2 tablespoons olive oil
– one onion, finely chopped
– 3 rashers bacon
– 12 sage leaves
– 150ml single cream
– 50g walnuts, chopped
– 250g mascarpone
– 150ml milk
– half a nutmeg, grated
– 50g Parmesan
– 250g paccheri pasta tubes (or cannelloni tubes)
1. Preheat the oven to 200°C. Take an ovenproof dish and mix together the squash, 4 of the garlic cloves (unpeeled) and 1 tablespoon of olive oil. Cook for 25 minutes until the squash is soft.
2. Meanwhile, heat the other tablespoon of oil in a frying pan. Chop the remaining two garlic cloves, bacon rashers and 8 of the sage leaves. Cook gently in the frying pan with the onions until softened. Mix with most of the walnuts (leave some for garnishing) and leave to one side.
3. Whisk the mascarpone, milk and nutmeg with most of the Parmesan (again, leave a little for sprinkling on top of the dish). Season and stir together until smooth. Spread half of it over the base of an ovenproof dish.
4. Cook the paccheri tubes in boiling water for 3 minutes. Drain and allow to cool. (If you are using cannelloni you will need to cut them in half at this stage so that they are shorter). Arrange them in the ovenproof dish, standing straight up to create a honeycomb effect.
5. Once the squash is cooked, take it out of the oven. (Leave the oven on!) Squeeze the softened garlic out of the skins, and mash the garlic and squash together. Add the onion mixture and the cream. Season with salt and pepper.
6. Spoon the squash mixture into a piping bag. I usually just use a plastic sandwich bag. Snip a small corner off, and pipe the mixture into the tubes. Use a spoon to squash the mixture down.
7. Cover with the remaining mascarpone sauce and sprinkle with the remaining sage leaves (chopped into thirds), Parmesan and walnuts. Bake for 30 minutes until the pasta is softened.
8. Serve with a green salad.
Follow me on Twitter for more recipes