Squash, chard and hazelnut cannelloni

Name: Squash, chard and hazelnut cannelloni
Cuisine: Italian
Ingredients: 400g butternut squash, peeled and cut into 1.5cm chunks; 2 tbsp light olive oil, plus extra for frying; 600g rainbow chard, leaves and stems separated and finely chopped; 1 tsp caraway seeds; 75ml amontillado sherry; 1 small bunch fresh parsley, chopped; 1 small bunch fresh dill, chopped; 250g tub ricotta; 100g vegetarian parmesan-style cheese, grated; 7 fresh lasagne sheets (we used a 250g pack Fresh Pasta Co fresh egg lasagne sheets, from Ocado); 50g skin-on hazelnuts, roughly chopped; 3 thick stale sourdough bread slices, torn into chunky croutons; 125g mozzarella, drained, roughly torn; 40g butter, plus extra for greasing; 40g plain flour; ½ tsp English mustard powder; 300ml semi-skimmed milk; 300ml vegetable stock; 1.6-2 litre baking dish, greased with butter

Instructions

This Italian dish has everything: cheese sauce, sourdough bread, sherry, crunchy hazelnuts and pasta. It will make your house smell amazing as it bubbles away in the oven, just serve with a green salad to complete the meal.

Updated at: Thu, 21 Nov 2024 15:06:44 GMT