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1
For the filling: preheat the oven to 200C/180C fan/gas 6.
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2
Cut the pumpkin into 3cm cubes and scatter on a large baking tray with the onion.
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3
Drizzle over the olive oil, add the butter and sprinkle with thyme, dried chilli, some sea salt and plenty of freshly ground black pepper.
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4
Bake for 40 minutes or until golden brown, giving an occasional stir.
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5
Remove the vegetables from the oven and set aside to cool slightly.
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6
Place them in a large bowl and mash with a fork, retaining some texture.
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7
For the cheese sauce: while the pumpkin is baking, heat the butter in a large saucepan over a medium heat.
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8
Add the flour and cook, stirring, for 2-3 minutes or until bubbling.
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9
Gradually whisk in the milk and cook, stirring, until the sauce is thick and smooth.
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10
Remove from the heat, add two thirds of the parmesan and whisk until combined.
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11
Season to taste with salt.
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12
Lightly butter a baking dish or foil dish that will hold 12 cannelloni snugly in a single layer.
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13
Dip the lasagna sheets into cold water, to moisten slightly, then spoon a large tablespoons of the pumpkin filling into the centre of each sheet.
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14
Add a heaped teaspoon of ricotta and roll the sheets, starting from the narrow end of the pasta to make a fat tube.
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15
Spread a third of the cheese sauce into the prepared dish and place the cannelloni on top.
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16
Pour the remaining sauce over the top.
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17
Scatter with the rest of the grated parmesan cheese and drizzle with a little olive oil.
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18
Set the oven to 180C/160C fan/Gas 4 and bake the cannelloni for 35-40 minutes until golden and bubbling.
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19
Serve with a green salad.
