Summary

Ingredients

• 1 onion (s), finely chopped
• 3 cloves garlic, finely chopped
• 400 g pumpkin meat (nutme or Hokkaido)
• 150 ml vegetable stock
• pimento
• Peppercorns, freshly ground
• Nutmeg, freshly grated
• 1 pack cannelloni
• 250 ml milk
• 75 g parmesan cheese
• 1 tablespoon parsley, chopped
• salt and pepper
• nutmeg
• cheese, grated

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Instructions

1. Steam the onion and garlic in olive oil until translucent. Add the pumpkin cut into small cubes and fry briefly. Pour in the vegetable stock and stew for approx. 15 minutes. Then coarsely puree and season with salt and the spices.
2. Pre-cook the cannelloni according to the package instructions, fill with the pumpkin mixture and layer in a baking dish.
3. Briefly bring the milk to the boil, stir in the cheese and let it melt. Season to taste with pepper, salt and nutmeg, stir in parsley and pour over the pasta. Cheese fans also sprinkle grated cheese on top.
4. Bake at 200 ° C for about 20 minutes.