Butternut squash in potato cannelloni - Good Food Middle East

Butternut squash in potato cannelloni - Good Food Middle East

www.bbcgoodfoodme.com

Butternut squash in potato cannelloni – a delicious and comforting dish perfect for fall, found on Good Food Middle East.

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Cooking tools:

  • Potato ricer
  • Potato masher
  • Pot
  • Colander
  • Peeler
  • Chef's knife
  • Cutting board
  • Baking sheet
  • Roasting pan
  • Saucepan
  • Skillet
  • Mixing bowl
  • Whisk
  • Rolling pin
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Spatula
  • Baking dish
  • Oven
  • Stove
  • Plastic wrap
  • Parchment paper
  • Kitchen towel

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

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