Pumpkin cannelloni with lentil tomato sauce

This is a variation on Jamie Oliver's Pumpkin Spinach Ritollo

Ingredients:
- 500g butternut squash 
- 1/2 onion (red is good, but white works)
- olive oil 
- 1 teaspoon dried thyme 
- 250 g spinach, kale or other greens (defrosted and finely chopped) 
- 1 whole nutmeg, for grating 
- 4 cloves of garlic 
- 1 x 700 ml jar of passata    
- 1/2-1 can brown lentils  
- 6 large fresh free-range pasta sheets (roughly 15cm x 20cm each) 

- Grated cheese to taste

Method: 

Preheat the oven to 180ºC. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. 

Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. Stir in the greens, cover with a lid and allow to slowly cook for a few minutes, or until the liquid has evaporated, then remove from the heat. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and greens with salt, pepper and a grating of nutmeg.

Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the passata,then add a splash of water to the empty jar, swirl it around and pour it into the pan. Add the lentils. Bring to the boil, simmer for just 3 minutes, then season.

On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked greens. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato lentil sauce. Bake for 20 minutes at the bottom of the oven. Then add the cheese and a drizzle of olive oil. Bake for another 10 or so minutes until golden and crisp. 

•