Roasted butternut squash is the star in this divine vegetarian cannelloni but look out for the rosemary too which bursts through giving a taste of Italy.
Toss the pumpkin with a little olive oil, the chopped garlic and 1 tablespoon of chopped rosemary. Season with salt and pepper and place in a moderate oven on a tray and roast until soft and just coloured. Remove from the oven and allow it to cool.
Lay down a fresh pasta sheet then lay a thin layer of blanched spinach then roasted pumpkin. Try and keep the amounts even, season lightly between each layer then crumble with a little goat’s cheese and roll the fresh pasta into tubes. Repeat this process of spinach, pumpkin, goat’s cheese; until all the pumpkin is used up and place the cannelloni onto an oiled oven proof dish and pour over the pasata and sprinkle with the remaining chopped rosemary and Parmesan cheese. Allow to stand for 10 minutes before cooking in a preheated oven at 175 degrees for about 25 -30 minutes. If it starts to colour too much just cover it with kitchen foil.
Remove from the oven and let rest for about 15 minutes before serving.