Butternut Squash Cannelloni

Ingredients

Yield:

4

• • 1 medium Butternut squash
  • 200 g fresh spinach
  • 15 ml olive oil
  • 1 small onion diced
  • 1 small red pepper diced
  • Pinch nutmeg
  • Pinch clove
  • 80 g feta cheese crumbled

Preparation

Difficulty:

Difficult

Time:

1 Hour

Total Time:

45 Minutespreparation

1. 1. Peel the squash
   2. Remove the seeds and cut lengthwise to make thin sheets of squash, about 1 mm in thickness
   3. Lay the squash out on a baking sheet sprinkle with salt and pepper and olive oil
   4. bake in the oven at 300 degrees until tender, remove and let cool down
   5. Sauteé the filling ingredients and place aside in a bowl and cool down
   6. Place the 1 tablespoon of spinach filling on one sheet of squash and roll up like a cannelloni pasta
   7. Repeat until all the sheets are filled
   8. Place the squash in the oven @ 325 degrees for 7-10 minutes to heat up