Butternut Squash Cannelloni Recipe

Name: Butternut Squash Cannelloni Recipe
Total time: 90 min
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

www.olivemagazine.com

Nutty squash, leafy greens and a creamy tomato sauce come together in this cannelloni recipe with chard and leeks, perfect for a veg-centric weekend feast

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