±1kg butternut squash
1 large onion, sliced
1 tsp crushed garlic
1 tsp dried rosemary
250ml water
16 cannelloni tubes
2 x 400gm cans chopped tomatoes
200gm low fat mozzarella
2 Tblsp grated parmesan
4 Tblsp chopped parsley
Mixed salad
Method
Peel the butternut and remove the seeds.
Chop the flesh into cubes and place in a saucepan.
Add the onion, garlic, rosemary and water.
Bring to a boil then reduce the heat and simmer for 20 minutes.
Drain well and mash roughly.
Heat the oven to 200ºC.
Spray an oven-proof dish with non-stick cooking spray.
Tip ½ the tomatoes into the dish.
Taking one cannelloni tube at a time, press one open end into the mash repeatedly.
As each tube is filled with mash, nestle it in the dish on top of the tomatoes.
Once all the tubes are filled and in the dish, pour over the remaining tomatoes.
Grate or slice the mozzarella and place or scatter over the top of the dish.
Sprinkle on the parmesan.
Bake for 30 minutes until the cheese is melted and browned and the pasta is cooked.
Garnish with chopped parsley and serve with a mixed green salad.
