It can be pureed into soup or chopped and roasted for a side, but we think sweet Kent pumpkin is just right in this hearty vegie main.
- Place the pumpkin in a medium saucepan. Cover with cold water. Bring to a simmer over medium-high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Mash. Transfer to a large bowl and set aside to cool slightly. Wipe the pan clean.
- Heat the oil in the saucepan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato and chilli. Bring to the boil. Season with salt and pepper. Spread 3/4 cup of the tomato mixture over the base of a 20 x 30cm (base measurement) ovenproof dish.
- Add the spinach, ricotta and nutmeg to the pumpkin. Season with salt and pepper and stir until well combined.
- Preheat oven to 180°C. Place the pumpkin mixture in a piping bag. Fill 1 cannelloni tube with pumpkin mixture. Place, in a single layer, in the prepared dish. Repeat with the remaining cannelloni tubes and pumpkin mixture.
- Pour the remaining tomato mixture over the cannelloni. Sprinkle with the mozzarella and pine nuts. Bake in oven for 40 minutes or until golden.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set