Butternut Squash Cannelloni Recipe | olivemagazine

Ingredients

• 500g butternut squash peeled and cubed
• 2 tbsp olive oil plus extra for the casserole
• 2 leeks halved and thinly sliced
• 200g bunch chard stalks finely chopped and leaves shredded
• 3 cloves garlic thinly sliced
• 1 red chilli deseeded and finely chopped
• 250g ricotta
• 1 lemon zested, plus a squeeze of juice
• 250g dried cannelloni tubes
• 3 x 400g tins plum tomatoes
• 250g mascarpone
• ¼ nutmeg finely grated
• 50g parmesan (or veggie alternative) finely grated, plus a little extra
• a handful of leaves basil