Butternut squash in potato cannelloni - Good Food Middle East

Ingredients

• 1 large King Edward potato, peeled
• 25g clarified butter (see tip, below)
• 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
• 1 tbsp butter
• 140g cooked chestnuts
• 100ml vegetable stock
• 85g plain flour
• 1 tbsp cornflour
• 200ml chilled sparkling water
• vegetable oil, for frying
• sage leaves