Cannelloni

You may be familiar with cannelloni in its traditional meat - or spinach -filled version, but this is a deliciously different way of trying new combinations of flavours. Serves six.

Ingredients

• 1.5kg cubed butternut squash
• 16-18 cannelloni tubes
• 50g shallots, chopped
• 225g shallots, peeled and halved
• 2 tbsp fresh sage, chopped
• 1 tbsp melted butter
• 125ml sour cream
• 200ml single cream
• Salt and freshly-ground pepper
• 3 slices smoked bacon, chopped
• 2 garlic cloves, crushed
• 125ml dry white wine
• 500ml chicken stock
• 200g firm, mild cheese, grated
• 50g blanched hazelnuts, chopped and toasted lightly in a dry pan
• Extra virgin olive oil

Method

1. First of all, preheat the oven to 200°C (gas mark 6). In the meantime, prepare the filling (which can be made in advance too).
2. Mix the cubed squash, chopped shallots and sage in a shallow rectangular metal pan that has been lightly coated with olive oil. Drizzle more olive oil over the squash mixture and toss well to ensure all-over coating.
3. Bake the squash at gas mark 6 for about 25 minutes or until lightly browned, and stir occasionally. While the squash is cooking, start preparing the sauce.
4. Cook the bacon over a medium-high heat until it's crisp. Remove from the pan, but leave a couple of teaspoons of the fat in the pan. Set the bacon to one side.
5. Add the peeled, chopped shallots and garlic to the bacon oil in the pan and fry for 5 minutes or until browned. Add the wine and chicken stock, and bring to a boil.
6. Reduce the heat and let the mixture simmer for 5 minutes. Remove from heat; stir in the remaining single cream, ¼ tsp salt and ¼ tsp pepper.
7. Now, remove the baked squash mixture from the oven and place in a large bowl and mash using a potato masher. Add the sour cream, 125ml single cream, ¼ tsp salt and ¼ tsp black pepper.
8. Using a blunt knife and/or spoon, fill each cannelloni tube with the squash filling. Once they're all filled, pour the sauce over the pasta and sprinkle with cheese. Bake at gas mark 6 for 30 minutes or until the cheese has turned golden.
9. Before serving, sprinkle with bacon and hazelnuts and serve with a fresh green salad.