Butternut Squash, Sage and Cashew Cannelloni

Butternut Squash, Sage and Cashew Cannelloni

This is the kind of dish I love bringing to the table during Christmas. Colourful, flavoursome, easy to make and made for sharing. Tender cannelloni are filled with a creamy cashew and tofu cream, then baked until softly golden in a velvety sauce of slow-roasted squash, sweet carrots and sage. Topped with crispy sage, crumbled vegan feta and a pinch of chilli flakes for gentle warmth. A gorgeous, festive main that feels just right for gathering everyone close around the table.

Prep Time: 10 Minutes

Cook Time: 1 Hour 20 Minutes

Serves: 4

Ingredients:

Butternut Squash and Sage Sauce:

• 1 medium butternut squash, peeled, seeded & diced
• 2 small carrots, chopped
• ⅓ brown onion, roughly chopped
• 5 cloves garlic, unpeeled
• 6 fresh sage leaves, finely chopped
• 1/4 tsp ground nutmeg
• 3 tbsp olive oil
• pinch of salt and pepper
• 2 tbsp tahini
• ¾ cup soy milk, more if needed

Cashew Tofu Cream:

• 1 cup raw cashews, soaked in hot water for 10 minutes and drained 
• 200g firm tofu, lightly pressed
• 2 tbsp nutritional yeast
• 1 clove garlic
• juice of half a lemon
• 3 fresh sage leaves
• 1/2 cup soy milk, or more as needed
• pinch of salt and pepper

Crispy Fried Sage:

• 6 fresh sage leaves, for frying
• 4 tbsp olive oil

To Assemble:

• 14 dried cannelloni tubes
• 2 tbsp vegan feta, crumbled
• 1 tsp chilli flakes

Preparations:

1. Preheat the oven to 200°C. Toss the squash, carrots, onion, and garlic with olive oil, sage, nutmeg, salt, and pepper. Roast for 35 to 40 minutes or until soft and caramelised. Remove garlic from skins.


2. Transfer the roasted vegetables to a blender. Add tahini and soy milk and blend until smooth, thinning with more soy milk if needed. Adjust seasoning and set aside.


3. Drain the cashews and add to a blender with the tofu, nutritional yeast, lemon juice, sage leaves, salt, and soy milk. Blend until smooth, thick, and pipeable.


4. Using the same baking dish (that should still be lightly oiled from the roasted vegetables), spread a thin layer of squash sauce over the base. Fill the cannelloni tubes with the cashew tofu cream and arrange snugly in the dish. Pour the remaining sauce over the top, ensuring the pasta is fully covered.


5. Cover loosely with foil and bake at 180°C for 30 minutes. Remove foil and bake for a further 5 to 10 minutes until bubbling and lightly golden.


6. Heat olive oil in a small pan over medium heat. Fry sage leaves for 10 to 20 seconds per side until crisp, then drain on paper towels.


7. Garnish with crispy sage, crumbled vegan feta, and chilli flakes and serve. 

Watch the video: https://www.youtube.com/embed/d_rubXa2avI

Source URL: https://chloeevegan.com/recipe/butternut-squash-sage-and-cashew-cannelloni/

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