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.
Pumpkin cannelloni in carrot chilli cream
- 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
Preheat the oven to 180°C.
Toss the pumpkin in an ovenproof dish with the sage, garlic and oil and season. Bake for about 50 minutes.
Blend the cooked pumpkin until smooth and fold in the Parmesan, mascarpone and sage.
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.
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.
Serve hot with the basil and extra grated Parmesan.
To drink: De Waal Viognier 2009, with exotic spice and voluptuous stone fruit characters, perfect for spicy food.