Taste in abundance
Olive|September 2021
This is nature’s most plentiful month – four food writers show you how to make the most of September’s bounteous glut of veg
LIAM BARKER, ADAM BUSH, OLIA HERCULES and TOM HUNT
Taste in abundance

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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