Preheat the oven to 425

Slice the butternut squash in half and brush with 1 TBSP oil

Bake for 40 minutes or until tender

Scoop out the flesh and mash with a fork

Set aside to cool

Reduce the oven to 400

Cook 1 tbsp oil in a heavy frying pan. Cook the bacon until done.

In the same pan, heat the remaining oil.

Brown the chicken making sure to cook all the way through

Make Sauce: In a saucepan melt butter over moderately low heat.

Stir in flour and cook roux, stirring, 3 minutes.

Add milk in a stream and bring mixture to a boil, whisking until thick and smooth.

Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened.

Combine the squash with the bacon and chicken. Add the garam marsala, goat cheese and ricotta.

Fill the cannelloni tubes with the mixture.

Arrange the tubes over a little of the sauce on the bottom of a 12 cup capacity ovenproof dish

Spoon the remaining sauce over the tubes. Sprinkle with parmesan and bake for about 20-25 minutes, or until the cheese is golden