Pumpkin Cannelloni
Servings: 6
Calories: 347kcal
Ingredients
For the almond sauce:
- 1 1/4 cups raw almonds soaked overnight
- 1 lemon
- 2 Tbs white vinegar
- 1 1/2 cups water
- salt to taste
- pepper to taste
For the cannelloni:
- 1 28 oz pumpkin puree
- 12 cannelloni
- 1/2 cup dried cranberries
- 1 onion chopped
- 1/2 cup raw pumpkin seeds
- 1/8 tsp nutmeg
- salt to taste
- pepper to taste
Instructions
- Soak the almonds in water overnight.
- Drain the almonds and transfer them to a blender. Add the remaining ingredients and blend until smooth. If the sauce is too thick, thin with a little water.
- Cook the cannelloni according to the package instructions. Rinse in cool water and drain.
- Preheat oven to 390°F. Spray a baking dish with cooking spray.
- In a large pan, saute the onion. Mix in the pumpkin puree and cranberries. Season with salt, pepper, and nutmeg.
- Spread a little sauce at the bottom of the baking dish. Fill the cannelloni with the pumpkin mixture. Layer the cannelloni in the baking dish.
- Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.
Nutrition
Calories: 347kcal | Carbohydrates: 39g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 333mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 3mg
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