Pumpkin and Sage Cannelloni - Sweet Potato Chronicles

Pumpkin and Sage Cannelloni

Every fall we visit a local farm. It's one of my most favorite days of the year as a fam­ily. Since it's just down the street from my in-laws cot­tage, it was a place my mother-in-law vis­ited reg­u­larly. In fact, I'm pretty sure she's funded one of the improve­ments they've made to the grounds with the zil­lions of gifts she picked up in its shop over the years. Sadly, when we lost her, it was right around the time Scar­lett was of an age where she began to appre­ci­ate the activ­i­ties Springridge offers. From hourly pup­pet shows, face paint­ing and crafts, a pet­ting zoo, hay ride, Boo barn, pony rides, corn trail and about enough hay struc­tures to choke a horse (lit­er­ally), the kid would quite hap­pily live there. I'm pretty sure Sheila gets a kick out of watch­ing her delight every visit from wher­ever she is.

Since we can't leave the place with­out a ton of pump­kins, the pres­sure was on to find a recipe to accom­mo­date our haul. There's all dif­fer­ent ways to take short­cuts with it too.

Pump­kin and Sage Cannelloni

3 1/3 cups pump­kin, peeled and diced
3 sage leaves
Pinch of nut­meg
2 cloves of gar­lic, chopped
1 1/2 cups ricotta cheese
1/2 cup fresh parme­san cheese, grated (Plus two table­spoons for bak­ing)
2 table­spoons of but­ter
1 leek, sliced thin (use white only)
14 can­nel­loni tubes

Quickie Sauce

1 can diced toma­toes
1 table­spoon tomato paste
2 cloves gar­lic, chopped
1/2 cup of onion, chopped
3 basil leaves
1 table­spoon olive oil

Method

Pre­heat oven to 350.

Grease a glass oven dish. Melt but­ter in saucepan then add the pump­kin and the leeks. Cook on low heat until the pump­kin begins to soften. Mix in gar­lic and 1/2 cup water. Cover and con­tinue cook­ing on low heat for about 10 min­utes or until pump­kin in ten­der. Short­cut num­ber 1: Use canned pump­kin. Skip adding pump­kin and water and just saute leeks and gar­lic in but­ter. Jump to the food processor.

Drain and slightly cool. Place pump­kin mix­ture in food proces­sor with sage and nut­meg. Process until smooth and then add to bowl with ricotta and parme­san.
Short­cut num­ber 2: Use already grated parme­san cheese.

Fill a pip­ing bag with cheese mix­ture and pipe into can­nel­loni shells. Pour half the sauce in the bak­ing dish then fill with can­nel­loni. Pour the remain­ing sauce on the can­nel­loni and sprin­kle with extra parmesan.

For sauce:

Saute onion and gar­lic in pan with olive oil. Add diced toma­toes, tomato paste, basil, salt and pep­per to taste and 1/4 cup of water. Sim­mer on low heat for 20 to 25 min­utes, stir­ring occas­sion­aly. Place in food proces­sor. Process and then put to the side.
Short­cut num­ber 3: Use pre­pared sauce.

I took the long route when I made these, but I've used canned pump­kin in the past and it comes out tasty as well. I even found some square lasagna noo­dles with­out rip­pled edges and used those since my local store was out of can­nel­loni shells. I cooked the pasta and then piped in the fill­ing and rolled.

The pump­kin fla­vor is very sub­tle in these which was a good thing. My recent binge of pump­kin recipes has left my fam­ily with a pump­kin hang­over. I was wor­ried that Scar­lett would turn her nose up at them, but she didn't. She scarfed them down with her broc­col­ini. When she was done she promptly asked for the ghost cookie she got in her hal­loween bag at school. I'm pretty sure that didn't come from a farm.

  

3 Comments

  1. […] Pump­kin and Sage Can­nel­loni will make the pump­kin lovers in your house­hold swoon and also gives the fam­ily a vit­a­min A boost thanks to the orange veg­gies addition. […]

  2. Debbie Hanna says:

    How long do you cook the pump­kin, leak can­nel­loni in the 350 deg. oven?

  3. Laura Keogh says:

    Hi, Sorry for that omis­sion. YOu should cook it for 35 to 40 min­utes, or until the sauce is bub­bling. Hope you enjoy

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