Recipes > Creamy Roasted Butternut Squash Cannelloni
Creamy Roasted Butternut Squash Cannelloni

Creamy Roasted Butternut Squash Cannelloni


  • Prep: 15 mins

  • Cook: 90 mins

  • Serves: 6

  • Difficulty: Easy

Courses: Main Course

Directions

  1. Toss squash with 1 tbsp olive oil and season with salt and pepper.
  2. Roast at 400°F for 20-25 minutes, until very tender.
  3. Mash to a coarse consistency and cool completely.
  4. In medium bowl, combine squash with cottage cheese, Parmesan, 5 tbsp Alfredo sauce, garlic flowers, sage, and salt and pepper to taste.
  5. Place 2 tbsp filling on the centre of each lasagna square and roll up.
  6. Place rolls seam side down in greased baking dish.
  7. Top with remaining Alfredo sauce and bake at 375°F for 40-45 minutes, or until bubbly and golden brown.
  8. Cool for 10 minutes. Serve, sprinkled with parsley and walnuts.

Ingredients

  • 500 g (about 4 cups) butternut squash , cubed.
  • 2 tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
  • 1/2 cup Farm Boy™ Pressed Cottage Cheese crumbled
  • 1 pack Farm Boy™ Fresh Alfredo Pasta Sauce (680 ml) divided
  • 1 tsp Farm Boy™ Garlic Flowers (190 ml)
  • fresh sage minced
  • salt and pepper to taste
  • 8 sheets Farm Boy™ Lasagna
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