BUTTERNUT SQUASH IN POTATO CANNELLONI

Butternut squash in potato cannelloni image

Give your romantic supper the MasterChef touch with Monica Galetti's modern vegetarian main

Provided by Good Food team

Time 2h45m

Number Of Ingredients 19

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Ingredients

1 large King Edward potato , peeled
25g clarified butter (see tip, below)
200g butternut squash , peeled and cut into 1cm chunks (set 25g/1oz aside)
85g swede , peeled and cut into 1cm chunks (set 25g/1oz aside)
85g pumpkin , peeled and cut into 1cm chunks (set 25g/1oz aside)
2 tbsp olive oil
25g unsalted butter , plus extra
½ onion , finely chopped
1 garlic clove , finely chopped
½ tsp finely chopped rosemary
½ tsp finely chopped sage
1 tbsp butter
140g cooked chestnuts
100ml vegetable stock
85g plain flour
1 tbsp cornflour
200ml chilled sparkling water
vegetable oil , for frying
sage leaves

Steps:

Thinly slice the potato lengthways. You need about 15 slices - make extra in case you break a few. Trim the sides to make 6 x 12cm rectangles. Blanch in salted boiling water for 1 min, then remove and set aside. Blanch the 25g each squash, swede and pumpkin for 1 min. Refresh in cold water, drain and set aside.
Heat 1 tbsp olive oil in a large pan. Cook the remaining swede for a few mins until slightly coloured, then add the remaining squash and pumpkin and fry until lightly browned. Add the 25g butter and onion and cook for 5 mins, then add the garlic, rosemary, sage and some seasoning. Cover and cook for 5-10 mins until the veg are soft. Set aside
For the chestnut purée, heat the butter in a pan until foaming, then cook the chestnuts until golden and caramelised. Remove a few for the garnish, then add the stock and bring to the boil. Blend until smooth, then season.
To assemble cannelloni, brush potato slices with clarified butter on both sides. Place a spoonful of squash mix on one end of each slice and roll up. (Don't overfill or they won't hold their shape.) Sit them on a tray lined with baking parchment, seam-side down, cover, set aside or chill.
To serve, heat oven to 200C/180C fan/ gas 6. Cook cannelloni on the tray for 10-12 mins, then brown under a low grill.
Meanwhile, for the tempura sage, whisk together the flour, cornflour and sparkling water. Heat a layer of vegetable oil in a small, deep saucepan. Dip the sage leaves in the batter, then fry until crispy. Remove to kitchen paper, lightly season and keep warm.
Heat the remaining tbsp olive oil and fry the reserved vegetables until golden. Season, add a little butter and the reserved chestnuts, and keep warm. Reheat the chestnut purée, then spread onto 2-3 plates. Arrange some cannelloni, vegetable mix and tempura sage on top.

Nutrition Facts : Calories 834 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium