Roast squash cannelloni

'A bit of a cellebration'

I first made this dish exactly a year ago and I wanted to see if I could replicate it. It's a little involved and fiddly but worth it. There's two sauces and a filling. A simple garlicky tomato sauce on the bottom and a tangy, herby, white wine sauce on top. The cannelloni are filled with a roast butternut squash mash.  This is something I make for one of my friends who is dairy free i will note places where I think a bit of cheese would make a difference. This is a real celebratory dish posted in honor of being out of quarantine soon.

The Filling
Butternut squash
Nutmeg
Garlic
Oil
salt
pepper

1. Cut the squash in half empty the cavity of seeds fill one of them with a garic bulb then oil and season them. roast until soft.
2. Scoop out the butternut squash flesh and mash it up.  squeeze the roast garlic o into the mash and add a sprinkle of nutmeg and black pepper,
3. Allow to cool to room temp.  

The Tomato Sauce
this is my standard 'winter' tomato sauce it goes really nicely with any pasta as a min week meal.

Onion (chopped as small as you can)
Celery (chopped as small as you can)
Carrot (chopped as small as you can)
Garlic (about 5 cloves, minced)
Henderson relish (a good shaking)
Tinned tomato (a tin)
Parmesan rind (optional)
Bay leaf (about 2)
Basil stalks (if you have any)

1. Cook down the onion carrot and celery for a long long time until it takes on a toasty hue.
2. Deglase the pan with Henderson's relish and a dash of water. really scrape the bottom of the pan. 
3. Add tomatoes and a coupple of bay leaves (and Parmesan rind if you're using it) 

The white sauce
White wine (a glass)
Oat milk (a cup)
Butter (about three spoonfuls)
Flour (Equal to the butter)
Herbs (Basil or parsley or both)
Parmesan(as much as you like this one is optional)

1. First make a roux by melting about a wooden spoonful of butter in a heavy bottomed oven safe pan then stirring in a roughly equal amount of flour then cooking on a low heat for approximately one verse of american pie (when I’m singing it).
2. Chop the herbs then blend them into the oat milk. 
3. Add the white wine bit by bit and stir till it's smooth and continue by adding the oat milk mix. 
4. Keep stirring until the mixture boils then turn the heat off (add the Parmesan now if you're using it) 

Construction

cannelloni (dried pasta)

1. Lay down a thick layer of tomato sauce. 
2. Stuff the butternut squash into the cannelloni then layer them on top of the sauce. 
3. Pour the white sauce over the top of the cannelloni being sure to cover all the pasta. 
4. Top with breadcrumbs or cheese. 
5. Bake in the oven for about 40 minuets.

Serve with some kind of salad and maybe some bread.