Wed­nes­day

PUMP­KIN CANNELLONI

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 20 MINS COOK 50 MINS PER SERVE 3434kj

1.5kg but­ter­nut pump­kin, peeled 2 tbsp but­ter, plus 2 tbsp ex­tra 2 tbsp plain flour 2 cups milk ½ cup grated ched­dar cheese 12 cannelloni shells 1 ½ cups tomato pas­sata ½ cup finely grated tasty cheese ¼ cup pepi­tas roughly chopped pars­ley, sauteed sil­ver­beet, to serve

1 Pre­heat oven to mod­er­ate, 180°C. Lightly grease and line an oven tray.

2 Set aside 200g pump­kin. Cut re­main­ing pump­kin into chunks. Toss with oil on tray. Roast 20 mins un­til just ten­der.

3 Mean­while, in a medium saucepan, melt but­ter on medium. Stir in flour and cook 1 min. Re­move from heat. Grad­u­ally mix in milk un­til smooth. Re­turn to heat and cook, stir­ring, un­til mix­ture boils and thick­ens. Sim­mer 3 mins. Re­move from heat. Stir cheese through. Sea­son.

4 Pulse cooled pump­kin in a food pro­ces­sor un­til pureed. Sea­son. Trans­fer to a pip­ing bag fit­ted with 1cm plain noz­zle. Pipe into cannelloni shells.

5 Finely chop re­served pump­kin. Spread pas­sata over base of dish. Ar­range cannelloni on top and turn to coat in sauce. Top with bechamel, cheese, pump­kin and pepi­tas. Bake 25-30 mins un­til golden.

6 Sprin­kle with pars­ley and ac­com­pany with sil­ver­beet.

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