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🍽️ Cannelloni stuffed with pumpkin filling

479 kcal · 30 min · 4 servings

Ingredients

• 100 g onions (2 onions)
• 2 garlic cloves
• 200 g celeriac (1 piece)
• 900 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 50 g pumpkin seeds
• 1 tbsp olive oil
• 350 ml classic vegetable broth
• salt
• pepper
• 1 pinch coriander
• 2 eggs
• 250 ml milk (1.5% fat)
• nutmeg (to taste)
• 200 g cannelloni
• 60 g grated parmesan

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Halve the onions and cut them into small cubes.
3. 3. Finely chop the garlic.
4. 4. Wash the celeriac thoroughly.
5. 5. Peel the skin off the celeriac.
6. 6. Cut the celeriac into cubes of approx. 5 millimeters.
7. 7. Wash the pumpkin.
8. 8. Cut the pumpkin in half.
9. 9. Remove the seeds and the fibrous inside from the pumpkin.
10. 10. Cut the pumpkin halves in half again.
11. 11. Dice the unpeeled pumpkin into approx. 1 centimeter pieces.
12. 12. Chop the pumpkin seeds with a large knife.
13. 13. Heat a pan without fat.
14. 14. Roast the pumpkin seeds golden brown in the pan.
15. 15. Let the roasted pumpkin seeds cool down.
16. 16. Heat the olive oil in a pot.
17. 17. Sauté the onions and garlic until translucent.
18. 18. Add the broth, pumpkin, and celeriac to the pot.
19. 19. Bring the mixture to a boil.
20. 20. Reduce the heat to low.
21. 21. Cover the pot.
22. 22. Simmer the ingredients for approx. 10 minutes.
23. 23. Stir the cooled pumpkin seeds into the pumpkin mixture.
24. 24. Season the mixture with salt.
25. 25. Season the mixture with pepper.
26. 26. Season the mixture with coriander.
27. 27. Pour the pumpkin mixture into a sieve.
28. 28. Let the pumpkin mixture drain.
29. 29. Catch 200 milliliters of the drained broth in a bowl.
30. 30. Let the drained pumpkin mixture cool down a bit.
31. 31. Add the eggs to the collected broth.
32. 32. Add the milk to the broth.
33. 33. Whisk the broth with the eggs and milk using a whisk.
34. 34. Season the egg milk with salt.
35. 35. Season the egg milk with pepper.
36. 36. Grate a little nutmeg into the egg milk if desired.
37. 37. Fill the pumpkin mixture into a piping bag.
38. 38. Do not use a piping tip (no nozzle).
39. 39. Pipe the pumpkin mixture into the cannelloni from one side.
40. 40. Pipe the pumpkin mixture into the cannelloni from the other side.
41. 41. Place the filled cannelloni in a rectangular, shallow baking dish.
42. 42. Use a baking dish with a capacity of approx. 2.5 liters.
43. 43. Pour the egg milk over the cannelloni.
44. 44. Sprinkle the cheese over the cannelloni.
45. 45. Preheat the oven to 200 degrees Celsius.
46. 46. Use convection if your oven has this function (then 180 degrees Celsius).
47. 47. Use gas level 3 if your oven is gas-powered.
48. 48. Bake the cannelloni for approx. 40 minutes.

Nutrition per serving

• kcal: 479
• Protein: 24 g · Fett/Fat: 19 g · Carbs: 52 g