Roasted Pumpkin Cannelloni

Each month when I sit down to write out our menu I ask the kids for input.

Invariably Ellie says ‘Calamari’, George yells ‘Pizza’, Harry yells ‘Everything Mexican’ and Will suggests Fried Rice and lots of veggies.

But this time Will surprised me.

He asked for ‘those long, fat, hollow noddles that you put stuff in and have sauce on top’ 🙂 So here … with the more fancy name of Cannelloni…. was my interpretation of his request!!

  • 800g butternut pumpkin
  • 400g tin chick peas, drained and rinsed
  • cannelloni tubes (we used the San Remo GF ones)
  • 2 tbsp garlic olive oil
  • 2 tsp fresh chopped rosemary
  • 1/2 tsp pink salt flakes
  • 1/3tsp ground nutmeg
  • 400ml tomato passata
  • 1/2 cup warm veggie stock
  • 2 large handfuls spinach
  • 2 tbsp nutritional yeast
  • 2 tbsp coconut cream
  • 2 tbsp pumpkin seeds

Peel and dice the pumpkin and place in a large baking pan. Drizzle with the olive oil, sprinkle with the salt, nutmeg and rosemary.

Bake in a pre-heated 200C oven for about 40 minutes.

Remove tray from oven and add in the chick peas, toss them with the pumpkin and return to the oven for a further 15 minutes.

Remove from the oven and turn oven down to 180C. Mash the pumpkin and chick peas and then place into a piping bag.

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Fill the cannelloni tubes with the pumpkin mix an then lay in a baking dish.

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In a blender/processor/bullet/thermal cooker, place the passata, spinach, nutritional yeast, stock and coconut cream and process until smooth.

Pour the tomato sauce over the top of the filled cannelloni and sprinkle with pumpkin seeds and return to the oven to bake for 30 minutes.

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Slice and serve hot.

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Enjoy 🙂

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