Cheesy Pumpkin Canneloni

1 md. pumpkin
1 lg. onion, finely chopped
1 cup rich chicken stock
2 cups light cream
1 red capsicum, finely chopped
1 green capsicum, finely chopped
1/2 cup cheese of your choice
16 canneloni tubes

Sauce:
2 tbsp. butter or margerine
2 tbsp. plain flour
2 cups milk
1 cup Parmesan cheese
1 punnet cherry tomatoes
1/4 cup

Directions:

Cut pumpkin into small cubes and fry gently until soft. Mash pumpkin and add cream and chicken stock, stirring until mixed well and soft. Saute onion and capsicum; add to pumpkin mixture. Fill canneloni tubes.

Roast tomatoes in olive oil for 10-15 minutess in 300°F/150°C oven.

Meanwhile melt butter in saucepan, add flour and cook for 2 minutess. Remove from heat; add milk slowly. Stir continuously to prevent lumps from forming. Cook until boiling. Add 1/2 of cheese and stir until melted.

Pour a little cheese sauce over bottom of oven proof dish, top with canneloni tubes. Add tomatoes over canneloni and cover with remaining sauce. Cook in hot oven at 350°F/180°C for 30 minutes or until cheese is golden. Sprinkle remaining cheese on top.

User Reviews:

Sounds delicous cant wait to cook it. Very easy to follow directions:)

Submitted by Michelle on December 08, 2003

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