Chicken and pumpkin cannelloni

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.

Ingredients

500 g (1 lb 2 oz) butternut pumpkin

3 tablespoons olive oil

100 g (3½ oz) pancetta, roughly chopped

2 garlic cloves, crushed

500 g (1 lb 2 oz) minced (ground) chicken

½ teaspoon garam masala

2 tablespoons chopped flat-leaf (Italian) parsley

150 g (5½ oz) goat's cheese

50 g (1¾ oz) ricotta cheese

375 g (13 oz) instant cannelloni tubes

100 g (3½ oz/1 cup) grated parmesan cheese

Tomato sauce

30 g (1 oz) butter

1 garlic clove, crushed

2 × 425 g (15 oz) tinned chopped tomatoes

3 tablespoons chopped flat-leaf (Italian) parsley

60 ml (2 fl oz/¼ cup) white wine

Method

1. Preheat the oven to 220°C (425°F/ Gas 7). Brush the pumpkin with 1 tablespoon of the olive oil and bake on a baking tray for 40 minutes, or until tender. Scrape out the flesh of the cooked pumpkin and mash with a fork. Set aside to cool.

2. Add 1 tablespoon of the oil to a heavybased frying pan and cook the pancetta over medium heat for 2–3 minutes. Remove from the pan and drain on paper towels.

3. In the same pan heat the remaining oil. Add the garlic and stir for 30 seconds. Add the chicken in small batches and brown, making sure the chicken is cooked through. Remove from the pan and drain on paper towels. Reduce the oven to 200°C (400°F/Gas 6).

4. Combine the pumpkin with the pancetta and chicken. Mix in the garam marsala, parsley, goat's cheese and ricotta. Season. Fill a cannelloni tube with the chicken mixture. Repeat with the rest of the tubes and filling.

5. To make the tomato sauce, melt the butter in a heavy-based saucepan and add the garlic. Cook for 1 minute, then add the tomato and simmer over medium heat for 1 minute. Add the parsley and white wine, and simmer for another 5 minutes. Season with salt and freshly ground pepper, to taste.

6. Arrange the cannelloni tubes over a little of the tomato sauce on the bottom of a 3 litre (12 cups) capacity ovenproof dish. Spoon the remaining tomato sauce over the cannelloni and sprinkle with the parmesan. Bake for about 20–25 minutes, or until the cheese is golden.