Cannelloni Stuffed with Squash and Spinach
Ingredients
- Ingredients
- 2 onions
- 400 grams Pumpkin (or Hokkaido)
- 2 garlic cloves
- 100 grams Blue cheese
- 250 grams Spinach
- 2 Tbsps butter
- 40 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
- ½ tsp Curry
- ½ tsp chopped cilantro
- 12 Lasagne noodle
- 400 grams Tomatoes
- cayenne pepper
- 1 tsp dried oregano
- 50 grams acid Whipped cream
- 50 grams freshly grated Parmesan
Preparation steps
Peel the onions and chop. Cut the pumpkin into about 3 cm (approximately 1 1/4 inch) slices. Peel garlic and chop finely. Cut blue cheese cubes. Rinse spinach, and add, still dripping wet, into a large, hot pot until wilted. Drain, squeeze excess liquid and chop coarsely. Heat butter in a pan and sauté onion until soft. Remove half the onions from the pan and set aside. Add pumpkin to the pan and sauté until golden. Add garlic and sauté until fragrant. Add vegetable broth, cover, and simmer over low heat until the squash is almost al dente. Drain cooking liquid and stir in spinach, cilantro, and curry. Season with salt, pepper, and nutmeg, Fold in half of the blue cheese.
Cook lasagne sheets in salted boiling water according to package directions and drain. Preheat the oven to 200°C (approximately 400 °F). Rinse tomatoes, coarsely dice and mix with the reserved onions, salt, cayenne pepper and oregano. Put the tomatoes in a greased baking dish. Fill the lasagne sheets with 2 to 3 tablespoons filling and roll up. Place side by side on the tomatoes. Mix the remaining blue cheese with cream and spread over the rolled pasta. Bake in preheated oven for about 20 to 30 minutes. Sprinkle with Parmesan cheese and bake another 10 minutes.
