Cannelloni Filled with Pumpkin and Spinach

Ingredients

• 2 onions
• 400 g pumpkin flesh (e.g., Hokkaido)
• 2 Garlic cloves
• 100 g blue cheese
• 250 g Spinach
• 2 tbsp butter
• 40 ml vegetable broth
• Salt
• ground pepper
• nutmeg
• 0.5 tsp Curry Powder
• 0.5 tsp chopped coriander
• 12 lasagna sheets
• 400 g Tomatoes
• Cayenne pepper
• 1 tsp Dried oregano
• 50 g sour cream
• 50 g Parmesan (freshly grated)

Instructions

1. 1.

   Peel and chop the onions. Cut the pumpkin into sticks about 3 cm long. Peel and finely mince the garlic. Dice the blue cheese. Wash, dry, and roughly chop the spinach after blanching it in a large hot pot until wilted; then rinse, drain, squeeze out excess water, and coarsely chop. Heat 1½ tbsp butter, sauté the onions until translucent, then set aside half of them. Add the pumpkin, cook briefly, add garlic for a short time, pour in vegetable broth, cover and steam over gentle heat until the pumpkin is just tender. Drain the liquid, fold in the spinach, season with salt, pepper, nutmeg, coriander, and curry, and taste. Fold in half of the blue cheese.

2. 2.

   Cook lasagna sheets in boiling salted water according to package instructions, then drain, rinse, and let them dry. Preheat the oven to 200 °C (Oven/Convection). Wash the tomatoes, roughly cube them with the reserved onions, salt, cayenne pepper, and oregano. Place the tomatoes in a greased baking dish. Layer each lasagna sheet with 2–3 tbsp of filling, roll up, and arrange side by side on top of the tomatoes. Mix the remaining blue cheese with sour cream and spread over the rolls. Bake in the preheated oven at 200 °C for about 20–30 minutes. Sprinkle with Parmesan and bake for an additional ~10 minutes until golden.