Roasted Prince Squash Cannelloni

Roasted squash is so much more flavourful than squash which is simply fried or boiled, so why not roast to get the flavour, then purée it so it can be easily piped into the cannelloni tubes. I served mine with a simple tomato sauce and three different cheese, because I love cheese. The squash oozes out during cooking so this dish is best accompanied with garlic bread to soak up that sauce.

Ingredients

1 large prince Squash, peeled, de-seeded and cubed

50g Feta Cheese, crumbled

Pecorino Cheese, shaved

1/2 ball of Mozzarella Cheese

Olive Oil

1 tin of Tomatoes

2 cloves of Garlic, crushed

1 small Onion, diced

1/2 pack of Cannelloni tubes

Salt & Pepper

1 tsp dried Sage

1/2 tsp dried Rosemary

2 tsp fresh Parsley to garnish

1/2 tbsp Balsamic Vinegar

1 tsp Mushroom or Anchovy Paste

Recipe

Pre-heat oven to 180 degrees. Season your squash and drizzle generously with olive oil, roast in the oven for 25-30 minutes, or until softened. Heat some oil in a small saucepan, then fry your onions gently, add the garlic and dried sage and rosemary until fragrant. Add tinned tomatoes, balsamic, mushroom paste, salt and pepper and leave to simmer on a low heat for 20 minutes to concentrate the flavour. 

Once the squash is cooked, put it in to a blender, or use a hand blender to purée it. Spoon into a piping bag, and pipe into the cannelloni tubes, stopping halfway to drop a small piece of feta. It really helps if you have a willing volunteer to help hold the tubes while you do the piping at this stage. In a large preferably square dish, add a layer of tomatoes, then your piped cannelloni, then some more sauce, continue until you have filled your dish end with a layer of sauce. Finally break away pieces of mozzarella and add this to the top along with the shaved pecorino. Sprinkle with parsley and baked in the oven for 20 minutes until the cannelloni has softened. Enjoy. :)