- Preheat oven to 180°C (350°F).
- In a frying pan, heat oil over medium-high heat. Add onions and sauté for 5 minutes. Add garlic, squash purée, and thyme. Continue cooking for 3 minutes. Add cottage cheese and pecans then salt and pepper to taste. Mix, set aside to cool. Cook béchamel sauce mix according to package instructions, remembering to add nutmeg and thyme. Remove thyme twig after cooking. Cover and set aside.
- Use a spoon to fill each cannelloni with approximately 45 mL (3 tbsp.) of squash mixture, tapping the end lightly on work surface to move filling to the bottom. Set aside. Pour half of the béchamel sauce into a lightly buttered, 33 x 23 cm (13 x 9 inch) gratin dish. Arrange cannelloni on top and cover with remaining sauce.
- Sprinkle with parmesan, then cover with aluminum foil. Bake in oven for 40 minutes or until pasta is cooked and sauce is bubbling. Remove aluminum foil and broil for 5 minutes or until cheese becomes golden brown. Serve 3 cannelloni per person accompanied by a salad of different coloured carrots.
*Tip for squash purée preparation: Preheat oven to 180°C (350°F). Cut squash in half lengthwise, and use a spoon to remove seeds and strings. Place squash halves on a baking sheet, flesh-side up. Brush with olive oil and bake in oven 30 minutes or until flesh is tender. Use a spoon to separate flesh from peel, then set aside to cool. Place in freezer in an airtight container. You can use squash purée in other recipes including breads, cakes, muffins, soup, and stuffing.