Well+Good's video: This Leek Cannelloni and Squash Carbonara Recipe is a Wintertime Must Cook With Us Well Good

Today, Chef and Founder of the Tepuy Collective, Adriana Urbina shares a flavorful cannelloni carbonara recipe, swapping out pasta for leeks for a low-carb meal. This recipe is gluten free, and can easily be made dairy free or vegan with a few quick swaps. She gives us all of the tips and tricks on how to fill your cannellonis using a make-shift piping bag. This recipe is a hearty winter time must! To get notified about new video uploads, subscribe to Well+Good's channel: https://www.youtube.com/c/Wellandgood​ Follow Adriana here: https://www.instagram.com/adrianaurbi...​ Leek Cannellonis with Winter Squash Carbonara Ingredients: 3-4 thick leeks, rinsed and cut into around 4 inches long For Filling: 1 1/2 cups of ricotta 1 teaspoons of salt Zest of 1 lime 1 Tablespoons of Thyme 1 teaspoon of garlic powder Remaining leeks Instructions: 1. Preheat the oven to 375F* 2. Cut the leeks into 4 inch long pieces and carefully push out the inner layers (setting aside for later), leaving 2-layer hollow tubes that look like cannelloni, you’ll need about 12 tubes. Reserve the leftover leeks for the winter carbonara. 3. Chop all the leek leftovers 4. Combine all the ingredients in a bowl and mix very well 5. Fill up the ziploc bag with the ricotta mixture and set aside for assembly Winter Squash Carbonara: Ingredients 2 garlic cloves, finely chopped zest of 1 lemon 1 cup leeks green leaves 3 slices of bacon, chopped ( if you are vegan or vegetarian you can sub for 1 cup of thinly chopped mushrooms) 2 cups of butternut squash, chopped 2 tsp salt and freshly ground black pepper 1 cup of thick coconut milk 1/3 cup finely shredded parmesan cheese, plus more for serving Instructions 1. Cook bacon or mushrooms in a 12-inch non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp 2. Remove bacon while leaving 2 tbsp rendered bacon fat in the skillet. Transfer bacon to a plate lined with paper towels, chop and set aside 3. Add onions to drippings in skillet and saute over medium-high heat for 2 minutes, then add squash and leeks, season with salt and pepper and cook, tossing occasionally for 7 minutes (onions should be beginning to brown lightly) 4. Add in garlic and cook, tossing occasionally, for about 2 minutes 5. Pour in all the coconut milk, sprinkle in smoked paprika cook for 8 minutes 6. Transfer mixture to a blender, blend until mixture is smooth 7. Fill the leek ‘cannelloni’ with the ricotta mixture, using a teaspoon or a reusable ziploc bag to help you fill them 8. Line them up in a lightly greased ovenproof baking dish 9. Pour the winter squash carbonara over the cannellonis 10. Top with parmesan, bacon, chives and more pepper. 11. Drizzle over the remaining oil, then bake for 25 mins, until the cannelloni are tender, and golden Check out these recipes: Vegan Tacos: https://www.youtube.com/watch?v=UcH1h...​ Beet and Squash Salad: https://www.youtube.com/watch?v=k3b_y...​ Maple Roasted Acorn Squash: https://www.youtube.com/watch?v=W4zmv...​ About Well+Good: Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there. You can find Well+Good here: Site 🖥️: https://www.wellandgood.com​ Instagram 📸: https://www.instagram.com/iamwellandgood​ Facebook 👍: https://www.facebook.com/iamwellandgood​ Twitter 🐤: https://twitter.com/iamwellandgood​ Pinterest 📌: https://www.pinterest.com/iamwellandgood​