Specials Board: Two Squash Canelloni

Two Squash Cannelloni and Vegan Mofo Day 19

It's day 18 of Vegan Mofo 2014 already! I can't believe that I haven't missed a day yet, especially when I wasn't prepared in the slightest and I have had to cook something different each day. But let's not get ahead of ourselves here, there is still 12 days left!

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!

Method

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

Spoon this mixture into the cannelloni tubes and place into an oven dish. Pour over the tomato sauce and then sprinkle with the grated cheese.

Ready for the oven

Bake in the oven for 30 minutes and serve with chips and peas.