Alright my foodie friends, I am (finally) ready to report on making my first meal prep dish! With the lovely assistance of my dear friend Ćve who was conveniently in town visiting from Edinburgh, Scotland, I prepared and indulged in āTurkey, Tomato & Butternut Squash Cannelloniā from delish.com. We followed the recipe almost exactly, except for reducing the sundried tomatoes since I am not super keen on their flavour (a change which turned out to be a mistake ā see below).

The recipe took about 3 hours to make, from start to finish, although almost half of that was cooking time and waiting time. It wasnāt a terribly complicated recipe to follow and it was clearly written. Our biggest complaint was that it called for one large butternut squash, which is rather subjective. As the recipe gave much more specific measurements for all the other ingredients, it would have been nice to know how many pounds of squash to buy. This was my first time working with cannelloni and I had to get creative with trying to fill them, ending up with a precarious system of holding a cannelloni on a flat wooden spoon, filling it with another spoon and tamping down the filling with the end of the second spoon before quickly transferring the filled tube to the baking dish. This step was time consuming and, as the turkey and tomato filling was still a bit hot, periodically painful for my fingertips.

Once the casseroles were out of the oven (whew!), we let them cool for about 15 minutes and then dug in as a family. The overall taste was pretty good but, as I mentioned above, I do not recommend reducing the amount of sundried tomatoes since without them the dish was lacking in depth of flavour. The butternut squash added a lovely, smooth sweetness and the lemon zest was very present and zingy. The dish calls for heaps of milk, mozzarella and parmesan so it was very creamy and decadent (the lactose-incompatible will want to stock up on lactase before eating this dish). What appeared to be missing unfortunately, was some kind of acidity or heat. When I make this again, which I definitely will, I will increase the herbs (thyme and parley), up the seasoning, use the full amount of sundried tomatoes and possibly add some hot peppers to the turkey at the start of the recipe. I would also look into whether I could find larger cannelloni pasta tubes since the ones I used were hard to fill and err on the side of larger-is-better with my casserole dish (the one I chose was a little small).
1 Point | 2 Points | 3 Points | Points Awarded | |
Difficulty | Difficult | Not bad | Easy | 2 |
Time | 2 hr + | 1 ā 2 hr | Under 1 hr | 1 |
Taste | 1 Star | 2 Star | 3 Star | 2.5 |
Toddler Approval | Thumbs Down | Meh | Thumbs Up | 3 |
Cost Per Serving | Expensive $$$ | Reasonable $$ | Inexpensive $ | 1 |
Taste after Freezing | 1 Star | 2 Star | 3 Star | TBD |
Total Points | Fresh: | 9.5 / 15 | Ā Frozen: | TBD |
In order to put some of this dish aside for freezing, I doubled the recipe which made 9 portions. The supplies, other than herbs, olive oil and milk, cost $61.44 so this recipe is on the expensive side at $6.83 per portion. Overall, while this dish does take some time to prepare, with minimal modifications, I think this could get full points for tastiness. Stay tuned to find out how it measures up after living in my deep freeze for a few weeks and being reheated!