Time
prep 0:30
total 1:00
Ingredients
| 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 |
1 Recipe Reviews
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Sounds delicous cant wait to cook it. Very easy to follow directions:)
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Instructions
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.
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