Butternut squash & goats cheese rotollo

Ingredients

2 kg	Butternut squash (cooked)
750g	Ricotta
225g	Goats cheese
100g	Parmesan (grated)
150g	Pine nuts (toasted)
½ bunch	Sage (chiffonade)

Method

1.      Drain off the squash any excess liquid.

2.      In a food processor blend the squash, ricotta, goat’s cheese, parmesan & sage.