• 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

    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.

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