Butternut Squash Cannelloni

Cannelloni is one of those dishes that Nonna makes best. No matter how many times you try, no

matter how many times she teaches you, hers will always be better so I was not going to try to perfect the perfected. I was however playin around with autumn flavours in the kitchen and came up with this combination, Butternut Squash Cannelloni.

This is my nod to Nonna's everywhere, may we one day Perfect your perfected!

Ingredients:

• 1 Butternut squash, peeled & cubed to 1 inch pieces

• 1 yellow onion sliced

• Handful thyme stems & sage leaves

• 2 Tbsp olive oil

• 1 cup coconut milk

• 1/2 cup vegetable broth

• 1 pound ground turkey

• 3 cloves garlic, minced

• 1/2 tsp dried thyme

• 1/2 tsp cumin

• 1/2 tsp nutmeg

• 1/2 tsp dried sage

• 6 fresh pasta sheets cooked

• 1 cup light ricotta cheese

• 1 large egg

• 1/4 cup parmasean cheese + more for serving

Directions:

1. Preheat oven to roast at 400 degrees

2. Mix squash, onion, fresh herbs, and 1 tbsp olive oil in a large mixing bowl, season with salt and pepper.

3. Arrange squash mixture on a baking sheet in a single layer and roast for 30-40 minutes or till the squash is tender.

4. Meanwhile, heat remaining 1 tbsp oil on med heat and cook turkey breaking down to smaller pieces. When cooked throughout add garlic, thymn, cumin, nutmeg and sage, season with salt an pepper. Remove from heat and let cool.

5. Place squash mixture in blender along with coconut milk & vegetable broth and mix till they come together as a liquid. Pour 2/3 of the mixture into a 9x13 baking dish.

6. Mix together turkey, ricotta, egg and parmasean cheese.

7. Take the 6 pasta sheets and cut each in half width wise. Start filling past sheets rolling and placing open side down in the baking dish, continue till all are filled. Pour remaining squash sauce ontop.

8. Bake at 350 for 20 minutes covered and 15 minutes uncovered.

9. Finish with freshly grated parmasean cheese.

Serves 4