Squash, Spinach and Sausage Rotolo
Recipe type: Main
Cuisine: Italian
Serves: 4 - 6
Adapted from Jamie Oliver's Squash & Spinach Pasta Rotolo recipe from Save with Jamie cookbook.
  • 1 butternut squash, halved
  • ½ sweet yellow onion, diced
  • 1 tsp dried thyme
  • 500 g frozen spinach
  • 2 Italian sausage links, casings removed, crumbled
  • 2 cloves garlic, minced
  • 1 jar (700 mL) passata sauce
  • 1 tbsp Italian seasoning
  • 6 large fresh pasta sheets (roughly 0.5 cm x 20 cm each)
  • ½ cup creamy ricotta
  • ¼ cup Parmesan cheese + extra for serving
  • Olive oil
  • Salt & Pepper
  1. Preheat the oven to 350ºF. Cook the squash halved on a roasting tray for around 1 hour 30 minutes, then remove from the oven and set aside.*
  2. Saute the sausage, breaking into small pieces as it cooks. Remove from heat, place sausage meat on paper towel and set aside.
  3. Put the diced onion in a medium pan on a medium-low heat with olive oil, the thyme and a pinch of salt and pepper. Cook for 10 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to cook for another 15 minutes, or until the liquid has evaporated. Remove from the heat and stir through sausage meat.
  4. Cut the squash in half, discard the seeds, and then mash up with a fork.
  5. Keeping the spinach mixture and squash separate, season both if necessary.
  6. Put minced garlic and olive oil in oven proof pan on a medium heat and fry for 2 minutes till fragrant. Pour in the passata, then add ⅓ cup of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer.
  7. To assemble the rotolo set up a work surface with pasta sheets, spinach mixture, squash, ricotta, and a bowl of water.
  8. Lay out the pasta sheets facing lengthways away from you. Brush the pasta on both sides with water, then evenly divide and spread the squash over the sheets. The spread over the cooked spinach and sausage mixture and finish by spreading the ricotta along the middle lengthwise.
  9. Roll up the sheets and cut in half*, then place side by side in the tomato sauce. Finely grate over the Parmesan over top. Cover with foil and place in the oven.
  10. Bake for 35 minutes, removing the foil after 15 minutes.
*The squash can be cooked earlier in the day or the night before.
*The original recipe states to cut pasta into 4 rolls. We preferred cutting in half, they held together better and the texture mix between the soft pasta and crunchy bits was great.
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2016/03/29/squash-spinach-sausage-rotolo/