Cannelloni stuffed with pumpkin: perfect as an autumn first course

Pumpkin cannelloni: recipe for preparing a vegetarian first course with delicate autumn flavors thanks to the presence of pumpkin.

Pumpkin cannelloni are delicious and simple to prepare for a typical autumn lunch or dinner! For a faster realization I suggest you to use the ready-made egg pasta , but if you have time you can prepare the fresh pasta with your hands. The cannelloni prepared following this recipe can be stored in the refrigerator in an airtight container for 2 days , but I advise you to consume them immediately after preparation. Here's the recipe!

Preparation of baked pumpkin cannelloni

1. To prepare pumpkin cannelloni, start by preparing the filling: cut the pumpkin into large wedges, then peel it and remove the seeds and internal filaments.
2. Transfer the pumpkin onto a baking tray lined with baking paper and bake in a preheated oven at 180°C for 30 minutes .
3. When cooked, remove the vegetable from the oven and mash it in order to obtain a homogeneous puree (except for a small part which you will cut into cubes).
4. Brown the onions in a pan, peeled and thinly sliced , with the butter. When the onions have softened, add the pumpkin puree and leave to infuse for a few minutes.
5. Stuff the egg pasta with the pumpkin puree (keeping a few spoonfuls aside), roll up to form the cannelloni and transfer them to a buttered baking dish.
6. Season with knobs of butter, grated Parmesan, sage leaves and complete with the remainder of the puree and the diced pumpkin.
7. Bake in a preheated oven at 200°C for 20 minutes , remove from the oven and serve immediately. Enjoy your meal!

Alternatively, we suggest you try the vegetarian cannelloni or the pumpkin lasagna .

storage

You can keep this first course for 2-3 days in the fridge, covered in transparent film.

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