Squash, chard and hazelnut cannelloni
- Published: 16 Feb 18
- Updated: 18 Mar 24
This Italian dish has everything: cheese sauce, sourdough bread, sherry, crunchy hazelnuts and pasta. It will make your house smell amazing as it bubbles away in the oven, just serve with a green salad to complete the meal.
Ingredients
- 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
Method
- 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.
- Recipe from January 2018 Issue
Nutrition
- Calories
- 604kcals
- Fat
- 34.6g (14.6g saturated)
- Protein
- 25.7g
- Carbohydrates
- 42g (8.5g sugars)
- Fibre
- 4.1g
- Salt
- 1.6g
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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Delicious! Portion a little small, could use more squash. I layered it like lasagne because it was quick. Will defo make again