Peel the butternut squash and chop into small pieces

Heat the oil in a large heavy bottomed saucepan

Add the squash and turn down low

Dice the carrot and add to the pan

Dice the courgette and add to the pan

Add a couple of tablespoons of water

Sweat the vegetables until they start to soften

Add 3/4 of 1 tin of chopped tomatoes

Add the pinch of nutmeg

Continue cooking until vegetables are soft - about 30 minutes

Add a bit more water if it becomes too dry

Add the 1/4 tin of tomatoes to the bottom of a baking dish

Pre-heat the oven to 200 degrees C

Using a small spoon, fill each of the pasta tubes with the mix

Place each filled tube in the baking dish

Cover with the ti of tomatoes, spreading evenly

Spread the ricotta cheese over the top

Slice the mozzarella cheese and place over the top

Bake in the oven for about 40 minutes

Serve with a green salad