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Prep Time: 00:50
Servings: 8
Cooking Time: 00:45
Ingredients
- 30ml - butter
- 1 - onion, finely chopped
- 500g - butternut, cubed
- 2ml - ground cinnamon
- 1ml - nutmeg
- - salt and freshly ground black pepper
- 125ml - parmesan, grated
- 500ml - ricotta, drained
- 2 - handfuls baby spinach leaves
- 1 - packet cannelloni
- - WALNUT CREAM SAUCE:
- 60ml - butter
- 60ml - cake flour
- 500ml - milk
- 250ml - cream
- 10ml - fresh sage, cut into strips
- 60ml - walnuts, chopped
- - salt and black pepper
Method
This elegant dish is perfect dinner party fare.
Heat 30ml butter in a large saucepan and sauté the onion until soft. Add the butternut and stir-fry. Cover the saucepan to sweat and soften the butternut over medium heat for about 10 minutes.
Stir in the cinnamon and nutmeg, and season to taste. Add 125ml water and simmer, covered, until the butternut is soft and cooked – about 10 minutes or so. Drain and mash finely, adding some of the cooking liquid if the butternut is too dry. Stir in the parmesan and ricotta.
Preheat the oven. Spoon the butternut filling into a piping bag and fill the cannelloni tubes. Place them in a greased baking dish and sprinkle the baby spinach leaves over.
Prepare the walnut cream sauce Heat the butter and add the flour. Stir and gradually add the milk, whisking continually. Remove from heat and stir in the cream, sage, walnuts and season to taste. Pour the sauce over the cannelloni and bake for about 30 minutes until golden brown. Sprinkle fresh sage over and serve.
TIP:
If you have surplus butternut filling, smooth it over the base of the dish before adding the cannelloni.
Word and image: Home magazine
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Stir in the cinnamon and nutmeg, and season to taste. Add 125ml water and simmer, covered, until the butternut is soft and cooked – about 10 minutes or so. Drain and mash finely, adding some of the cooking liquid if the butternut is too dry. Stir in the parmesan and ricotta.
Preheat the oven. Spoon the butternut filling into a piping bag and fill the cannelloni tubes. Place them in a greased baking dish and sprinkle the baby spinach leaves over.
Prepare the walnut cream sauce Heat the butter and add the flour. Stir and gradually add the milk, whisking continually. Remove from heat and stir in the cream, sage, walnuts and season to taste. Pour the sauce over the cannelloni and bake for about 30 minutes until golden brown. Sprinkle fresh sage over and serve.
TIP:
If you have surplus butternut filling, smooth it over the base of the dish before adding the cannelloni.
Word and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
