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.