Rotolo

Heat the oven to 180C/350F/gas 4. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then take out of the oven. Meanwhile, peel and roughly chop the onion, put into a medium pan on a medium-low heat with a glug of oil, the thyme and a pinch of sea salt and black pepper, and cook for 10 minutes, stirring occasionally.

Stir in the frozen spinach, cover with a lid and leave to cook slowly for another 15 minutes, until the liquid has evaporated, then take it off the heat. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with salt, pepper and a grating of nutmeg.

Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, until light golden. Pour in the passata, add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to a boil, simmer for just three minutes, then season to taste.

On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so the pasta doesn’t dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into four chunks, then place side-by-side in the tomato sauce. Finely grate over the parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.