Butternut Squash Rotolo with Sage Mushrooms, Spinach & Ricotta

Ingredients

• — Roasted butternut squash —
• 1 medium–large butternut squash (1–1.5kg)
• 1 tbsp extra virgin olive oil
• 1 tsp dried sage or 4–6 fresh sage leaves
• Sea salt and freshly ground black pepper
• Pinch of ground nutmeg
• — Mushroom, spinach & ricotta filling —
• 250g mixed mushrooms, finely chopped (chestnut, shiitake or oyster)
• 200g fresh spinach
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 1 tsp chopped fresh sage
• 250g ricotta
• Zest of ½ lemon
• Salt and black pepper
• — Rich tomato sauce —
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp tomato purée
• 400g chopped tomatoes
• 400g passata
• 1 tsp dried oregano
• Salt and black pepper
• — Pasta & topping —
• 250g fresh egg lasagne sheets
• 75g grated mozzarella or vegetarian hard cheese
• 2 tbsp pine nuts
• Handful of fresh basil leaves
• Extra virgin olive oil, to finish

Method

1. 1

   Roast the butternut squash. Preheat the oven to 190°C fan (210°C conventional). Slice the squash lengthways and scoop out the seeds. Rub the cut surfaces with olive oil, sage, salt and black pepper. Place cut-side up on a lined baking tray and roast for 50–70 minutes until tender and lightly caramelised. Allow to cool slightly, then scoop the flesh from the skin. Mash with a fork and season with a pinch of nutmeg.

   
2. 2

   Prepare the mushroom & spinach filling. Heat olive oil in a large frying pan over medium-high heat. Add the shallots and mushrooms and sauté for 6–8 minutes until softened and golden, allowing excess moisture to evaporate. Stir in the garlic and sage and cook for another minute. Add the spinach in handfuls, stirring until wilted. Continue cooking until any excess liquid evaporates. Season with salt and black pepper, then set aside to cool.

3. 3

   Prepare the ricotta. In a small bowl, combine the ricotta with lemon zest and freshly ground black pepper. Mix gently until creamy.

4. 4

   Make the tomato sauce. Heat olive oil in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Add the garlic and tomato purée, stirring for another minute. Pour in the chopped tomatoes and passata. Add oregano, salt and black pepper. Simmer gently for 10–15 minutes, allowing the flavours to develop. Keep the sauce slightly loose to help the pasta cook evenly.

5. 5

   Assemble the rotolo. Spread a generous layer of tomato sauce across the bottom of a large ovenproof baking dish. Lay the fresh lasagne sheets flat on a clean work surface. Spread a thin, even layer of mashed butternut squash over each sheet, leaving a small border around the edges. Scatter over the mushroom and spinach mixture, then dot with the seasoned ricotta, spreading gently. Roll each pasta sheet into a firm log, starting from the shorter edge. For upright spirals, cut each log into approximately 4–5cm sections and arrange cut-side up in the tomato sauce. Alternatively, leave the rolls whole and arrange seam-side down.

   
   
   
   
6. 6

   Bake until golden. Spoon a little remaining tomato sauce around and over the pasta, ensuring the exposed edges have some moisture. Scatter over the grated cheese. Cover loosely with foil and bake at 190°C fan for 20 minutes. Remove the foil and continue baking for 15–20 minutes, until the pasta is tender, the sauce bubbling and the cheese golden.

   
7. 7

   Finish & serve. Scatter over toasted pine nuts and torn fresh basil leaves. Finish with a light drizzle of extra virgin olive oil and freshly ground black pepper. Allow to rest for 5 minutes before serving.