Ingredients:

For the Filling:

• 1 small butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 cup ricotta cheese
• 1 cup cooked and drained spinach (frozen or fresh)
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 egg
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste

For the Tomato Sauce:

• 2 cups tomato sauce (homemade or store-bought)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste

For the Cannelloni:

• 8-10 cannelloni tubes (pre-cooked or no-boil)
• 1 cup shredded mozzarella cheese (for topping)
• Fresh basil leaves, for garnish (optional)

Instructions:

For the Roasted Butternut Squash:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Toss the Squash:

   • In a large bowl, toss the diced butternut squash with olive oil, salt, and black pepper. Spread the squash in a single layer on a baking sheet.

3. Roast the Squash:

   • Roast the butternut squash in the preheated oven for about 20-25 minutes or until it is tender and slightly caramelized. Remove it from the oven and let it cool.

For the Filling:

1. Prepare the Spinach:

   • If using frozen spinach, cook it according to the package instructions. If using fresh spinach, blanch it, squeeze out excess water, and chop it finely.

2. Mix the Ingredients:

   • In a large mixing bowl, combine the roasted butternut squash, ricotta cheese, cooked spinach, grated Parmesan cheese, shredded mozzarella cheese, egg, ground nutmeg, salt, and black pepper. Mix everything well to form a creamy filling.

For the Tomato Sauce:

1. Prepare the Tomato Sauce:
   • In a saucepan, heat the tomato sauce over medium heat. Add dried oregano, dried basil, salt, and black pepper. Simmer for a few minutes to infuse the flavors.

For Assembling the Cannelloni:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Fill the Cannelloni:

   • Carefully fill each cannelloni tube with the butternut squash and ricotta filling using a spoon or a piping bag.

3. Layer the Baking Dish:

   • Spread a thin layer of tomato sauce in the bottom of a baking dish to prevent sticking. Place the filled cannelloni tubes in the dish.

4. Cover with Tomato Sauce:

   • Pour the remaining tomato sauce over the cannelloni, making sure they are well-covered.

5. Top with Mozzarella:

   • Sprinkle shredded mozzarella cheese evenly over the top.

6. Bake:

   • Cover the baking dish with foil and bake for about 20-25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cannelloni are hot and the cheese is bubbly and golden.

7. Garnish and Serve:

   • Garnish with fresh basil leaves if desired. Serve the Roasted Butternut Squash, Ricotta, and Spinach Cannelloni hot.

This cannelloni dish is a wonderful combination of flavors and textures, making it a perfect option for a special meal or a family dinner. Enjoy the creamy, roasted butternut squash filling inside tender pasta tubes!