Mary reserved up a tasty vegetarian kabocha squash ricotta cannelloni with spinach dish on Mel and Sue.

The ingredients are: 1.5kg Kabocha squash or Butternut squash peeled and de seeded, 250g fresh spinach, A 250g box of cannelloni pasta (no need to pre cook), A small bunch of basil, 2x400g cans chopped tomatoes, 200g ricotta cheese, 1 large onion chopped, 2 cloves garlic finely chopped, 2tbsp olive oil, 100g butter, 100g plain flour, 1litre milk, 1tsp sugar and 200g mature cheddar, grated.