Photo: Lars Blankers
Butternut squash in potato cannelloni
19 ingredients
45 min
Serves 2 - 3
openrecipes
Give your romantic supper the MasterChef touch with Monica Galetti's modern vegetarian main
Estimated Nutrition (whole recipe, rough)
898
Calories
19g
Protein
27g
Fat
146g
Carbs
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
| Swede | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes