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Essential Butternut Squasheach
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£1.60Price per unit
£1.60 eachRotolo translates as “scroll” or “coil” in Italian, and this take on the classic dish is truly special. The butternut, chicory and sage bring out the very best in each other, whilst the pasta is hearty and satisfying.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the butternut and sweet potato in a large pan of boiling salted water; cook for 7-10 minutes until tender. Drain, return to the pan and set aside for 5 minutes to dry. Add 40g butter and mash until smooth; season. Meanwhile, put the oil in a large non-stick frying pan over a high heat. Fry all the chicory for 6-8 minutes until golden and charred in places. Add the remaining 15g butter and fry for 2 minutes, until melted; season.
Preheat the oven to 200?C, gas mark 6. Put the cherry tomato sauce in a large casserole dish or roasting tin (about 26cm x 22cm). Fill a bowl with just-boiled water. One at a time, carefully submerge the lasagne sheets in the water until soft enough to roll (about 30 seconds). Shake off any excess water and lay side by side (long edges touching) on the work surface.
Spread the mashed vegetables in an even layer over all the lasagne sheets. Scatter over the chicory, feta and ¾ of the parmigiano reggiano. Finely chop most of the sage leaves and scatter over. Season with black pepper. Starting from the narrow end, roll up each pasta sheet and halve widthways. Place each roll, cut-side up, in the dish on top of the tomato sauce, positioning them snugly beside each other. Spoon over any escaped filling.
Scatter over the remaining parmigiano reggiano and sage leaves. Season and drizzle with olive oil. Cover with foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 20-25 minutes until deeply golden and crisp on top. Leave to cool a little, then serve.
Typical values per serving when made using specific products in recipe
Energy | 2,433kJ/ 583kcals |
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Fat | 34g |
Saturated Fat | 14g |
Carbohydrates | 50g |
Sugars | 11g |
Fibre | 5.1g |
Protein | 17g |
Salt | 1.7g |
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£1.60Price per unit
£1.60 each0 added
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38p each est.Price per unit
13p/100g0 added
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£1.90Price per unit
£7.60/kg0 added
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£8.95Price per unit
89.5p/100ml0 added
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£1.95Price per unit
£7.80/kg0 added
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£1.65Price per unit
£11.79/kg0 added
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£2.95Price per unit
84.3p/100g0 added
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£1.75Price per unit
£4.67/kg0 added
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£2.15Price per unit
£10.75/kg0 added
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£1.75Price per unit
£21.88/kg0 added
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Quantity of Cooks' Ingredients Sage in trolley 0
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80pPrice per unit
40p/10g