Butternut squash in potato cannelloni
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Butternut squash in potato cannelloni

By Good Food

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

  • Prep:2 hrs
    Cook:45 mins
  • Serves 3
  • A challenge

Nutrition per serving

  • kcal 834
  • fat 49g
  • saturates 20g
  • carbs 95g
  • sugars 15g
  • fibre 9g
  • protein 10g
  • salt 0.29g

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

Tip

Clarified butter
Gently heat 125g unsalted butter in a small pan over a low heat until melted. Turn off the heat. Skim off all the froth from the surface. You will now see a clear yellow layer on top of a milky layer. Carefully pour the clear fat into a bowl or jug - this is your clarified butter - leaving the milky residue in the pan. This will make more than you need for the recipe, but it will keep for several weeks in the fridge.

Method

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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