Method

• 1

  Heat the olive oil in a large frying pan, add the onion and sauté over a medium heat for six minutes or until pale golden. Meanwhile, cut the unpeeled butternut squash into 3-4cm cubes. Add the garlic and squash to the pan and cook for one minute.

• 2

  Add sage, wine and stock. Season well with salt and pepper, cover the pan and simmer for 20 minutes or until the squash is tender. Drain off any excess liquid and reserve. Use a fork to lightly mash the squash, then stir in the blue cheese, half the Parmesan-style cheese, half the pine nuts and the watercress. Set aside.

• 3

  Preheat the oven to 200C/400F/Gas 6. Lay the lasagne sheets out on a work surface and divide the squash mixture evenly placing it in a line at the end of each sheet of lasagne. Now roll up each sheet of lasagne to make a neat cannelloni roll then place seam side down in a greased ovenproof dish.

• 4

  When all the rolls are in the dish, pour over the passata, then scatter over the remaining cheese and pinenuts. Bake for 25-30 minutes or until golden and the pasta is tender. Serve hot with a watercress salad.