|Two Squash Cannelloni and Vegan Mofo Day 19|
Out of the 16 recipes I've posted (not including this one) there are 6 recipes which either use courgette or pattypan squashes and today is no different as I have another pattypan recipe for you! They keep on coming, I've never had a year like this before, I truly know what a glut is now, it's just my glut has lasted months! After harvesting more pattypans this morning I found baby courgettes all over the place so I don't think my glut is going to stop just yet. It's a good thing I like a courgette, and I must admit I'm enjoying the challenge of creating different recipes using them.
Just in case you've missed the courgette recipes here's a quick photo summary so far this September:
Todays recipe, two squash cannelloni, has a filling which mixes pattypan squash with butternut squash and the cream 'cheese' with rosemary recipe I posted the other day. Yes I made another batch! I loved the creaminess the cashews gave the 'cheese' and wondered how it would stand up in a recipe like this. As it happened it stood up rather well!
This recipe is rather time consuming if you make all the elements of the dish; cannelloni filling, tomato sauce and two types of homemade cheese. Its not really a quick midweek meal and in fact I've made it over a couple of nights! Last night I made another batch of my cream 'cheese' with rosemary and roasted the two squashes. I also made a large batch of homemade tomato sauce, I'll post my tomato sauce recipe in the next couple of days. So all I had to do tonight was put it all together. It's a good job too as I had to work late to meet a deadline and didn't get home till 7pm. If I'd made this recipe from scratch I wouldn't have eaten till midnight! Even though its time consuming it is worth it and you know every ingredient that has gone into making it and no bad stuff!
Ingredients (Serves 4-6)
635g Butternut squash (peeled and de-seeded weight)
480g Pattypan squash (peeled and de-seeded weight)
1 Batch of cream 'cheese' with rosemary
400ml Homemade tomato sauce or your favourite shop bought sauce
15 Cannelloni tubes
Scattering of vegan cheese - I used the courgette cheese I made yesterday!
Cut the butternut squash and pattypan into pieces. Roast these two ingredients in the oven with a quick spritz of olive oil for 20 to 30 minutes depending on the size of the pieces.
While the vegetables are roasting make your cream 'cheese' or do as I did and make a batch the day before.
Next make the tomato sauce, if you are using a home made sauce. I'll post my recipe over the next couple of days. I use it in everything!
Mash the roasted vegetables a little so they are easier to push into the cannelloni tubes. If there is any liquid add to the tomato sauce, don't miss out on those veggie juices!
|Mashed butternut squash and pattypan squash mixed with the cashew cheese|