Allegra Mcevedy served up a tasty butternut squash cannelloni with garlic and sage on Steph’s Packed Lunch.

The ingredients are: 250g butternut squash, peeled and de-seeded, 2tbsp olive oil, 2tbsp olive oil, ½ red onion, peeled and diced, 1 fat clove of garlic, peeled and chopped, 3-4 sage leaves, chopped, Pinch chilli flakes, optional, 240g ricotta, 60g Parmesan or vegetarian hard cheese alternative, finely grated, Couple of pinches/scrapings of freshly grated nutmeg, 10 cannelloni tubes, 200ml vegetable stock, 4tbsp double cream and 60g semi-dried tomatoes in oil.

See recipes by Allegra in her book titled: Economy Gastronomy: Eat well for less available from Amazon now.