Peel and finely chop onions and garlic, then sauté them in a pot with some olive oil. Finely chop capers, add tomatoes and broth to the pot, and simmer for 10 minutes. Season with salt, pepper, and a little sugar. Finely chop parsley and stir it into the sauce.
Bring vegetable broth to a boil, pour it over the couscous, and let it sit for 10 minutes.
Peel the butternut squash, remove the seeds, and cut it into pieces. Roughly dice the Gouda cheese. Then grate both using the TRANSFORMA® drum grater.
Wash the chard leaves, shake off any excess water, and cut them into thin strips.
Peel the garlic and press it into the vegetable mixture. Combine it with the grated Gouda and butternut squash, cooked couscous, and ricotta. Season with salt and pepper.
Using the TRANSFORMA® meat grinder with the sausage stuffing funnel, fill the cannelloni with the filling.
Preheat the oven to 200°C.
Spread a little tomato sauce in a baking dish, layer the filled cannelloni, and pour the remaining sauce over them.
Sprinkle with cheese and bake in the oven for about 35-40 minutes.
Tip: If there is any leftover filling, spread it on the bottom layer of tomato sauce.