Prosciutto, Squash And Sage Cannelloni

• 2 lb butternut squash, peeled, deseeded, chopped
• 2 tbsp olive oil
• 4 cloves garlic, unpeeled
• 2 tbsp chopped fresh sage leaves
• 4 oz soft goat cheese
• 1.5 oz prosciutto, cut into strips
• 4 sheets fresh lasagna
• 18 oz baby arugula, roughly shredded
• 1 1/2 tbsp butter, melted
• 2 tbsp grated Parmesan cheese
• None None green salad, to serve

1. Preheat oven to 400u0b0F. Lightly grease a medium baking dish.
2. Toss squash, 1 1/2 tbsp oil, garlic and 1 tbsp sage in a roasting pan. Roast for 30 mins, or until squash is soft and golden brown. Peel garlic and return to pan along with goat cheese and prosciutto. Season then let cool slightly.
3. Meanwhile, bring a large saucepan of water to a boil. Add remaining oil. Cook lasagna sheets, 1 at a time, for 2 mins each. Remove with a slotted spoon and lay on parchment paper.
4. Divide squash mixture between lasagna sheets. Top with baby arugula then roll up to enclose. Place cannelloni, seam-side down, in prepared dish. Brush with butter then sprinkle with Parmesan. Bake for 30 mins, or until golden brown. Serve with salad.

butternut squash, olive oil, garlic, sage, goat cheese, fresh lasagna, baby arugula, butter, parmesan cheese, green salad

Taken from recipes-plus.com/api/v2.0/recipes/36684 (may not work)