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 |
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
nutmeg1/4, 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.
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
