Pumpkin Cannelloni With Almond Sauce

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!

PUMPKIN CANNELLONI WITH ALMOND SAUCE [VEGAN, GLUTEN-FREE]

INGREDIENTS

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 pumpkin seeds
• Salt, pepper, nutmeg (optional)

PREPARATION

TO MAKE THE ALMOND SAUCE:

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

TO MAKE THE PUMPKIN CANNELLONI:

1. Peel and seed the pumpkin. Chop into bits and cook until soft. Drain and mash the softened pumpkin in a bowl.
2. 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.
3. Preheat oven to 390°F.
4. 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 to a baking dish.
5. Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.

https://www.onegreenplanet.org/vegan-recipe/pumpkin-cannelloni-with-almond-sauce/