Name: Tomato and butternut squash rotolo
Total time: 1 h 30 min
Ingredients: 8 sheets of lasagne pasta, dried; vegetable oil, for frying; 2 butternut squash, peeled and finely diced; 3 tsp ground cumin; 200g of cream cheese; 50g of blanched hazelnuts, roughly chopped and toasted; 10 parsley leaves, roughly chopped; 800g of passata; 1 shallot, finely diced; 2 garlic cloves, finely chopped; 10 sage leaves; 1 lemon, zested; 100g of Berkswell cheese; sea salt

Tomato and butternut squash rotolo

by Paul Foster

Ingredients

Cereals, Grains & Pasta

8 sheets of lasagne pasta, dried

Oils & Vinegars

vegetable oil, for frying

Fruit & Vegetables

2 butternut squash, peeled and finely diced
1 shallot, finely diced
2 garlic cloves, finely chopped
1 lemon, zested

Spices & Dried Herbs

3 tsp ground cumin
10 sage leaves

Cheese

200g of cream cheese
100g of Berkswell cheese

Store Cupboard

50g of blanched hazelnuts, roughly chopped and toasted
sea salt

Salad & Fresh Herbs

10 parsley leaves, roughly chopped

Cooking Sauces

800g of passata