Butternut, chard and leek cannelloni
Feel free to swap in any leafy greens in place of the leeks and chard – spinach, kale and spring greens all work perfectly.
1 HOUR 30 MINUTES | SERVES 4 A LITTLE EFFORT | V
butternut squash 500g, peeled and cubed
olive oil 2 tbsp, plus extra for the casserole
leeks 2, halved and thinly sliced
chard 200g bunch, stalks finely chopped and leaves shredded
garlic 3 cloves, thinly sliced
red chilli 1, deseeded and finely chopped
ricotta 250g
lemon 1, zested, plus a squeeze of juice
dried cannelloni tubes 250g
plum tomatoes 3 x 400g tins
mascarpone 250g
nutmeg 1/4, finely grated
parmesan (or veggie alternative) 50g, finely grated, plus a little extra
basil a handful of leaves
1 Cook the squash in a pan of lightly salted boiling water for 10-12 minutes or until cooked through. Tip into a colander and leave to drain for a few minutes before putting in a large bowl with plenty of seasoning and mashing until completely smooth.
2 Heat the olive oil in a non-stick frying pan over a low-medium heat, and gently cook the leeks and chard stalks with a pinch of salt for 15 minutes until soft. Add the shredded chard leaves, garlic and chilli, and cook for a few minutes until wilted. Tip into the large bowl with the squash and mix well. Add the ricotta, lemon zest and juice, season and mix again.
3 Cook the cannelloni tubes in another large pan of lightly salted boiling water for 3-4 minutes or until just softened. Drain well, leave to cool for a few minutes then cut each tube horizontally in half.
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