Spicy Butternut and Ricotta Cannelloni

Preheat your oven to 200°C.

Halve your butternut squash and scoop out the seeds. Wrap your garlic bulb in foil.

Pop your squash, garlic and half of your chillies on a roasting tray, then drizzle your squash with olive oil and a pinch of salt. Roast for 45 mins.

Finely chop your remaining chilli and garlic cloves.

Heat a saucepan over a low heat with a splash of olive oil. Add your chilli and garlic, then simmer for 2 mins until fragrant. Tip in your tinned tomatoes and simmer gently for 30 mins. Season to taste with salt and pepper.

Melt your butter in a sauté pan over a medium heat. Add your flour and cook out for 2 mins. Gradually pour in your milk in small increments, stirring all the while until you have a smooth paste before adding more. Bring the mixture to a simmer for 2 mins to thicken, then turn off the heat.

Add half of your Parmesan into the pan, and tear in your mozzarella. Stir until just melted, then season to taste with salt and pepper.

Back to your squash. Once the squash is cool enough to handle, scoop the flesh out of the skins. Squeeze the caramelised pulp from your garlic by pushing down on it with a knife.

Add your squash, chilli (seeds removed) and garlic to your food processor and pulse to a rough paste.

Spoon your squash paste into a bowl. Tear in your basil leaves, then add your ricotta, nearly all of your Parmesan, nutmeg, and a good pinch of salt and pepper. Mix to combine.

Arrange your filling down the width of one of your lasagne sheets, about 4cm from the edge. Roll it up into a cigar shape, then repeat with your remaining lasagne and filling.

Arrange your cannelloni in a row in a baking dish, then top with your tomato sauce. Pour over your béchamel, then sprinkle with your remaining Parmesan and bake for 30 mins.

Serve and enjoy.