Thursday, October 23, 2008

Roasted Pumpkin and Walnut Manicotti

I almost didn't post a picture tonight because it looks so bad. I can assure you, though, that these taste great. The filling would also taste good in ravioli, I think. As I expected, Son #1 wasn't overly crazy about the filling, Son #2 liked it OK, but Son #3 gobbled down two servings.


INGREDIENTS
Makes 8 manicotti
- 1 lb chopped butternut squash
- 1 lb chopped pumpkin
- olive oil
- salt
- 1 cup walnuts
- 1 head of garlic
- 1 tbsp sage
- salt and pepper to taste
- 8 manicotti shells
- double recipe of Easy Sage Alfredo made with 1/2 the flour

METHOD
Preheat oven to 400 degrees
1. Toss squash and pumpkin in a bit of olive oil and salt. Roast in the oven on a cookie sheet lined with parchment paper for 20 to 30 mins (depends on how small you chop the squash), turning every 1o mins. Roast garlic head at the same time, for about 15 mins, until soft. Allow squash to cool.
2. Roast walnuts on a cookie sheet for 6 mins, turning after 3 mins. Allow to cool. Reduce oven heat to 350 degrees.
3. Mash squash, pumpkin, and half the head of garlic with a fork (save the other half for the Alfredo sauce). Pulse walnuts in a food processor until they resemble coarse bread crumbs. Mix into the squash mixture along with the sage. Season to taste with salt and pepper.
4. Cook manicotti shells for 4 mins in boiling water. Drain, and stuff with pumpkin filling. Place in a large baking dish and cover with Alfredo sauce. Cover dish and bake for 45 mins. Remove cover and bake for 10 mins.

12 comments:

carrie said...

sounds delish. I've really been enjoying all of the winter squash recipes that have been going around.

Kelly said...

Yummy. This looks delicious to me. Your pasta came out so well that I may have to roll out more fresh pasta and try this. Yum yum!

Jan Scholl said...

this looks so good-I was jsut roasting some pumpkin and squash tonight to freeze up. I wonder if you could roll it up inside lasagna noodles? At least I have them. I might leave the alfredo off. I have never liked it-wonder what a non-saucy topping could be? I don't even like tomato sauce, preferring just a tangy olive oil or similar. Still looks yummy but I am always hungry at the wrong times-like 2 AM.

Anonymous said...

You must have an impressive stash of pumpkin. I've never seen so many pumpkin recipes in one place.

Tofu Mom (AKA Tofu-n-Sprouts) said...

Looks DEEELISH as all your recipes do.

I'd have to sub pecans as we have several walnut allergies in this house, but still, I'll need to make this soon!

Vegan Dad said...

anon,
Local pumpkins are 99 cents each. I bought a lot.

Jessica said...

I wonder how it would be with a tomato-like sauce too. Think it would work? I like the idea of use the pumpkin and squash together as a filling. I have 3 jars of spaghetti sauce I found in my pantry that cry out for use. (And all the sales on pumpkin/squash cry out for use on that front.) :)

Megan said...

That looks so creamy and wonderful. I was actually planning to do a pumpkin manicotti this week! Looks like you beat me to it, and with a better recipe than I could ever come up with.

Jenny said...

I made it tonight. It was absolutely delicious and my omnivore husband at 4 manicotti and didn't make his usual after dinner scrounge around for more food. Next time, I may possibly spice it up with crushed red pepper flakes, but I understand that your recipes are kid-friendly. Thanks for the great recipe. For dessert I have your Chocolate Pumpkin Pudding Cake in the oven and it smells to die for!

Brad said...

Over at my blog, I try and consume as many pumpkin items as possible from mid-Sept to Oct. Happy to find these recipes, but I have a question: Could you prescribe a canned pumpkin equivalent for this recipe? Much appreciated!

Vegan Dad said...

Brad,
Not really. Canned pumpkin is generally mushy and flavourless--so the taste and texture will be nothing like the roasted pumpkin in this recipe.

LynnAnne said...

I'm not a canned person either, but I am not a fancy cook..no kitchen scale to figure out what a pound might be. I kind of flubbed it (couple of cups of pumpkin mashed, didn't have any squash so ignored it) but that means I have no idea if my other ingredients were anywhere near the quantity they should have been (I halved everything else). If you could post an approximate number of cups (pre- or post-roasting) that would definitely be helpful. Even not knowing if mine turned out anything like yours, I really liked it! If only the rest of the family agreed, lol! Thanks!