Butternut squash in potato cannelloni

Butternut squash in potato cannelloni

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Prep: 2 hrs Cook: 45 mins

A challenge

Serves 2 - 3
Give your romantic supper the MasterChef touch with Monica Galetti's modern vegetarian main

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal834
  • fat49g
  • saturates20g
  • carbs95g
  • sugars15g
  • fibre9g
  • protein10g
  • salt0.29g
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  • 1 large King Edward potato, peeled
  • 25g clarified butter (see tip, below)



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the filling

  • 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)



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 85g pumpkin, peeled and cut into 1cm chunks (set 25g/1oz aside)



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g unsalted butter, plus extra
  • ½ onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • ½ tsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • ½ tsp finely chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

For the chestnut puree

  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g cooked chestnuts



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 100ml vegetable stock

For the tempura sage

  • 85g plain flour
  • 1 tbsp cornflour
  • 200ml chilled sparkling water
  • vegetable oil, for frying
  • sage leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…


  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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