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Pumpkin and Mascarpone Cannelloni

A community recipe by jonathan.baker87

Not tested or verified by Nigella.com

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Introduction

My all time favourite vegetarian meal. It is rich, warming and just damn fabulous.

Ingredients

Serves: On its own - 2, with a salad 3

Metric Cups

¼ medium pumpkin (or half a medium to small butternut squash)
150 millilitres mascarpone cheese
100 millilitres mascarpone cheese (as extra)
nutmeg (freshly grated)
1 bunch fresh parsley (a small bunch, chopped)
1 packet lasagne sheets (fresh)
500 millilitres tomato passata (I use my own that I make up)

¼ medium pumpkin (or half a medium to small butternut squash)
5 fluid ounces mascarpone cheese
4 fluid ounces mascarpone cheese (as extra)
nutmeg (freshly grated)
1 bunch fresh parsley (a small bunch, chopped)
1 packet lasagne sheets (fresh)
18 fluid ounces tomato passata (I use my own that I make up)

Method

Pumpkin and Mascarpone Cannelloni is a community recipe submitted by jonathan.baker87 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 180C. Grease a small baking dish - mine is about 25cm by 20cm (I think - don't own a ruler)

Bring a saucepan filled with water to the boil, and place a steamer on top. Peel and de-seed the pumpkin then cut into rough chunks and place in the top of the steamer and cook until tender.

Remove the cooked pumpkin to a bowl and roughly mush up with a fork - you don't want full on puree here. Now season with salt and pepper to taste, fresh grated nutmeg, about 1/4 - 1/3 of a nutmeg and mix in the finely chopped parsley.

Now using a teaspoon, add the mascarpone in little lumps and gently stir this through the pumpkin mixture so its half all mixed in, half marbley.

Now place your lasagne sheets onto a chopping board and cut in half through the middle of the long side (you want short squat rectangles not long thing ones)and place some of the pumpkin filling at the end and roll up. Place each little 'cannelloni' in the baking dish whichever way they fit. Once you have done this with all of the filling and your dish is full, spread about 50-100 ml of mascarpone in a line through the middle (I'll be honest, I only do this because the mascapone comes in 250ml tubs and I dont want to waste the rest of it, so if you only have enough mascapone to put into the pumpkin filling, that is fine)

Now pour the tomato passata over the top of the cannaloni and bake for about 25 minutes.

Serve with a plain green salad dressed with lemon and olive oil.

Pre-heat oven to 180C. Grease a small baking dish - mine is about 25cm by 20cm (I think - don't own a ruler)

Bring a saucepan filled with water to the boil, and place a steamer on top. Peel and de-seed the pumpkin then cut into rough chunks and place in the top of the steamer and cook until tender.

Now using a teaspoon, add the mascarpone in little lumps and gently stir this through the pumpkin mixture so its half all mixed in, half marbley.

Now pour the tomato passata over the top of the cannaloni and bake for about 25 minutes.

Serve with a plain green salad dressed with lemon and olive oil.

Additional Information

I'll be honest, I haven't ever written down the exact quantities of what I use, so the above is based on memory alone. But this is so easy you can't really get it wrong! It is also obviously easy to adapt to serve double quantities.