Thursday, 13 July 2017

Butternut Squash and Bacon Cannelloni

Hey hey hey! Recently, since moving in with my boyfriend, we have started something of a farm. Growing everything from Strawberries to Squash, Beets to Lemongrass. We are growing it all. Which means I am having to think of new and quick ways to use all our produce. So I have also been watching a lot of Food Channel, and one of the shows inspired me to make this.

So this is my Butternut and Bacon Cannelloni. I made a total of eight cannelloni, only I couldn't get hold of any actual Cannelloni, so I used rolled up Lasagne sheets.  This is sweet, salty, carb-y, and cheesy. The 4 main food groups! 

+ This is how you do it:

Butternut Squash and Bacon Cannelloni (Serves 2)
- 1 Butternut Squash
- 4 Rashers of Diced Bacon
- 2 Large Handful's of Spinach
- 8 Cannelloni/8 Lasagne sheets
- Grated Manchengo Cheese (no measurement - put on however much you like!)
- 1/2 Can od Chopped Tomatoes 
- 2 Cloves of Diced Garlic
- 200ml of Chicken Stock
- Salt + Pepper to Taste
- Olive Oil

- Peel, seed and dice the butternut squash into 1 inch chunks, toss in a little olive oil and season. Roast in the oven at about Gas 4/180C/350F for about 40 minuets - 1 hour until a knife falls through easily.
- If you are impatient, like me, and a bit soft is enough for you, take your squash out the oven, transfer to a blender, pour over the chicken stock, and blend until smooth. Otherwise, once it's soft, add the chicken stock and mash together. Once out of the oven, do not turn it off, you will be using it again in a tick.
- Next prepare your pasta. I don't mean boil it until cooked throughly, I just mean sit them it in hot water until slightly soft and malleable. This will make it cook quicker as well.
- Fry your bacon in a little olive oil with your diced garlic. Add in your two handfuls of spinach and allow to wilt down. Add your mashed/blended butternut squash, give it a good mix around, and take off the heat - season at this point if required.
- Using a teaspoon, spread a thin layer of chopped tomatoes on the bottom of your oven proof dish to stop the cannelloni sticking whilst it cooks.
- Fill your cannelloni using a teaspoon by filling up one end of the cannelloni up with your squash/spinach/bacon mix until there is a good layer all the way through. If using lasagne sheets, put a dollop of your filling at one end, smooth out a little, then roll up.
- Line your cannelloni/lasagne rolls up in your oven proof dish closely together to stop them from unraveling. 
- Spoon a little more of the chopped tomatoes on top, followed by any of the fill mix you may have left.
- Put back in the oven at the same temperature as before and bake for between 30-40 minuets to allow the pasta to finish cooking.
- 5 minuets before you take the cannelloni out of the oven, add your grated cheese and any extra seasoning you think it may require.
- Once out of the oven, pop on a plate, an enjoy!!

My boyfriend and I love this, I think this is definitely going to be on our dinner rota from now on. This is a fantastic meal, for mid week, or even if you're having friends over, as the actual prep and cook time you have to be in the kitchen for is probably about 15 minuets, other than that, you can just leave the oven to do it's thing. 

This can so easily be vegetarian as well, simply skip the bacon, and use vegetable stock instead of chicken, and you'll have an equally delicious, sweet/salty meal meat free!

I hope you love this recipe as much as me and my other half did. Feel free to share any pictures of this on Instagram with me!

Kat Bull             -  


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