Pumpkin Cannelloni
If you cannot find Pumpkin you can use orange butternut squash which includes a high amount of beta-carotene. It serves as cell protection and is also converted in the body into vitamin A, which helps with eyesight. The potassium, which is abundant in this recipe, lowers blood pressure and is beneficial for the heart.
To lower the fat content in this recipe, use skim milk and only half of the amount of pumpkin seeds and parmesan cheese the recipe requires.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 384 mg | (38 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 135 mg |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 pc Celery root
- 30 ozs Pumpkin (or Butternut Squash)
- 3 Tbsps Pumpkin seed
- 1 Tbsp olive oil
- 12 ozs Vegetable broth
- salt
- peppers
- 1 generous pinch ground cilantro
- 2 eggs
- 8 ozs
- Nutmeg
- 7 ozs cannellini beans
- 2 ozs grated Parmesan
Preparation steps
Peel the onions and garlic. Halve onions and chop. Chop garlic.
Peel and cut the celery root into 1/4-inch cubes.
Rinse pumpkin, cut in half, remove the seeds fibrous part. Peel and cut pumpkin halves into 1/2-inch cubes.
Chop pumpkin seeds with a large knife. Toast until golden brown in a dry small pan and let cool.
Heat the olive oil in a pot and sauté onions and garlic until translucent. Add broth, pumpkin and celery. Bring to a boil, cover and simmer for about 10 minutes over low heat.
Stir in the pumpkin seeds. Season with salt, pepper and ground coriander.
Drain pumpkin mixture in a sieve, reserving 3/4 cup broth in a bowl. Allow pumpkin and broth to cool slightly.
Add eggs and milk to the strained broth and mix with a whisk. Season with salt, pepper and freshly grated nutmeg.
Put pumpkin mixture into a pastry bag (without a tip) and pipe into both sides of cannelloni to fill. Place stuffed cannelloni in a rectangular baking dish (2 1/2 quarts).
Pour egg mixture over the cannelloni, sprinkle with cheese, and bake in a preheated oven at 400°F until bubbling and golden brown on top, about 40 minutes. Let cool slightly before serving.