Pumpkin cannelloni in carrot chilli cream

January 17, 2016 (Last Updated: January 11, 2019)
Pumpkin cannelloni in carrot chilli cream recipe

A deliciously hearty dish that’s bursting with flavours. Pumpkin cannelloni in carrot chilli cream combines wonderful earthiness with sharper spiciness. Perfect as a warm, comforting dinner dish. 

Print Recipe

Pumpkin cannelloni in carrot chilli cream

Serves: 6
Cooking Time: 1 hr 45 mins

Ingredients

  • 500g pumpkin, peeled and chopped
  • 8 fresh sage leaves
  • 3 garlic cloves, chopped
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) Parmesan, freshly grated, plus extra to serve
  • 30ml (2 tbsp) mascarpone
  • 30ml (2 tbsp) fresh sage, chopped
  • 1kg carrots
  • 1 chilli, seeded and finely chopped
  • 250ml (1 cup) fresh cream
  • 250g (1 box) cannelloni
  • handful fresh basil

Instructions

1

Preheat the oven to 180°C.

2

Toss the pumpkin in an ovenproof dish with the sage, garlic and oil and season. Bake for about 50 minutes.

3

Blend the cooked pumpkin until smooth and fold in the Parmesan, mascarpone and sage.

4

Juice the carrots in a liquidiser, rendering 50ml juice. Place in a pot with the chilli and reduce by half. Add the cream and seasoning.

5

Fill the cannelloni with the pumpkin filling and place in an oiled baking dish. Pour over the carrot cream mixture and bake for about 30 minutes.

6

Serve hot with the basil and extra grated Parmesan.

Notes

To drink: De Waal Viognier 2009, with exotic spice and voluptuous stone fruit characters, perfect for spicy food.

More From FHE:

January 17, 2016 (Last Updated: January 11, 2019) By
Send this to a friend