Roast Pumpkin, Spinach and Ricotta Cannelloni

Cook Time 1 hour 30 mins

Servings 4


 ½ small butternut pumpkin, cut into 3cm cubes

1 tbsp olive oil
¼ tsp ground nutmeg
2 x 410g can Ardmona crushed tomatoes
¼ tsp dried oregano
1 tbsp sugar
1 tsp salt, and a pinch of ground black pepper
1 garlic clove, crushed
1 brown onion, finely chopped
250g ricotta
100g baby spinach, finely chopped
1/3 cup pine nuts, toasted
1/4 cup grated parmesan
4 fresh lasagne sheets
2 cups grated mozzarella
1/3 cup grated parmesan, extra

Lovely served with salad and bread.


Preheat oven to 180°C.

Place pumpkin on a baking tray and drizzle with a little olive oil. Sprinkle with nutmeg and bake for 30 minutes or until golden and cooked through.

In a medium saucepan, place tomatoes, oregano, sugar and ¼ teaspoon salt and pepper. Simmer for 10 minutes or until thickened. The tomatoes can be used as they are, or for a smoother result puree with a stick mixer. Pour half the mixture into the base of 20 x 30cm baking dish.

Heat 1 teaspoon of olive oil over medium low heat in a small fry pan. Saute onion and garlic until translucent.  Set aside to cool a little.

Mash the roasted pumpkin in a large bowl and combine with ricotta, spinach, onion garlic, pine nuts, parmesan and remaining salt and pepper.

Cut each lasagne sheet into thirds. Place ¼ cup of ricotta mixture along length of each sheet and roll up to form a tube. Do not overlap the ends too much.  Lay the tubes in two rows of six on the tomato sauce in the baking dish, making sure the joined part is at the bottom. 

Top with extra tomato sauce and cover with mozzarella, then parmesan. Bake for 25 minutes or until golden and bubbling.


Roast Purple Carrot Salad


Roast Pumpkin and Ginger Dip