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How to prepare pumpkin, chard and hazelnuts

Squash, chard and hazelnut cannelloni


FAT:  34.6G (14.6G SATURATED)
FIBRE:  4.1G
SALT:  1.6G


400g butternut squash, peeled and cut into 1.5cm chunks
2 tbsp light olive oil, plus extra for frying
600g rainbow chard, leaves and stems separated and finely chopped
1 tsp caraway seeds
75ml amontillado sherry
1 small bunch fresh parsley, chopped
1 small bunch fresh dill, chopped
250g tub ricotta
100g vegetarian parmesan-style cheese, grated
7 fresh lasagne sheets (we used a 250g pack Fresh Pasta Co fresh egg lasagne sheets, from Ocado)
50g skin-on hazelnuts, roughly chopped
3 thick stale sourdough bread slices, torn into chunky croutons
125g mozzarella, drained, roughly torn

For the white sauce

40g butter, plus extra for greasing

40g plain flour
½ tsp English mustard powder
300ml semi-skimmed milk
300ml vegetable stock

You’ll also need:

1.6-2 litre baking dish, greased with butter


Heat the oven to 200°C/180°C fan/gas 6. Toss the butternut squash with 2 tbsp olive oil and plenty of seasoning in a roasting tin, then roast in the oven for 30 minutes until tender.
Meanwhile, make the white sauce. Melt the butter in a pan, then stir in the flour and mustard powder to make a roux. Cook for 2-3 minutes, then remove the pan from the heat and gradually whisk in the milk, followed by the stock. Return to the heat, bring to the boil and simmer for 6-8 minutes or until thickened enough to coat the back of a spoon. Season well.
Meanwhile, heat a glug more oil in a large frying pan and fry the chard stems over a medium heat with a little salt and pepper for 5 minutes until soft, then stir in the caraway seeds and cook for another minute. Add the chard leaves and stir over the heat until softened. Pour in the sherry, turn up the heat and let it bubble for 1 minute, then remove the pan from the heat and stir in the parsley, dill, roasted butternut squash, ricotta and 75g of the hard cheese. Season well.
Divide the mixture evenly among the lasagne sheets, rolling each sheet tightly to make a cannelloni tube, then arrange the tubes in the baking dish. Pour over the white sauce and sprinkle over the chopped hazelnuts, sourdough croutons, mozzarella pieces and remaining grated hard cheese. Bake for30 minutes until golden and bubbling. Serve with a green salad, if you like.

delicious. tips

Vary the pasta filling: try kale, spinach or even a bag of rocket wilted over the heat in a dry pan. If you’re not a fan of nuts, omit them – the croutons give the dish great texture.

Make (but don’t bake) the recipe up to 24 hours ahead and keep covered in the baking dish in the fridge. Bake for an extra 5-10 minutes until piping hot throughout.

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