Butternut squash in potato cannelloni
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 2 - 3
Skip to ingredients
Ingredients
- 1 large King Edward potato, peeled
- 25g clarified butter (see tip, below)
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)
- 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
For the chestnut puree
- 1 tbsp butter
- 140g cooked chestnuts
- 100ml vegetable stock
For the tempura sage
- 85g plain flour
- 1 tbsp cornflour
- 200ml chilled sparkling water
- vegetable oil, for frying
- sage leaves
Method
- STEP 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.
- STEP 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
