Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free]

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Author Bio Discover more recipes with these ingredients Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free] Ingredients You Need for Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free] Almond Sauce:Pumpkin Cannelloni: How to Prepare Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free] To Make the Almond Sauce:To Make the Pumpkin Cannelloni:

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I’m a food enthusiast who…

Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free]

This isn’t your standard pumpkin dish! Tender cannelloni are filled with savory pumpkin puree and topped with a creamy almond sauce … this is definitely a dish you want as the center of your holiday table!

Ingredients You Need for Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free]

Almond Sauce:

1 1/4 cups almonds, soaked overnight
1 lemon
2 tablespoons white vinegar
1 1/4 cups water
Salt and pepper, to taste

Pumpkin Cannelloni:

1 small pumpkin
12 vegan, gluten-free cannelloni
1/2 cup dried cranberries
1 onion
1 large handful of pumpkin seeds
Salt, pepper, nutmeg (optional)

How to Prepare Pumpkin Cannelloni With Almond Sauce [Vegan, Gluten-Free]

To Make the Almond Sauce:

Soak the almonds in water overnight.
Drain the almonds and transfer them to a blender. Add the remaining ingredients and process until smooth.

To Make the Pumpkin Cannelloni:

Peel and seed the pumpkin. Chop into bits and cook until soft. Drain and mash the softened pumpkin in a bowl.
Chop the onion and briefly roast them with a drop of your favorite oil. Add them and the cranberries to the mashed pumpkin and mix well. Season with salt, pepper, and – if you like – a pinch of nutmeg.
Preheat oven to 390°F.
Fill the cannelloni with the pumpkin puree (if the almond sauce is very firm, you could precook the cannelloni a bit first, depending on the manufacturer) and transfer it to a baking dish.
Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.