Bill Granger's pumpkin cannelloni recipe

Name: Bill Granger's pumpkin cannelloni recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Fresh lasagne sheets, halved to make two long strips; 1 Knob of butter, for greasing; 1 Splash of olive oil, for drizzing; 1.25 kg (2.8lbs) Pumpkin, peeled, deseeded - For the filling; 1 Large red onion, cut into thin wedges - For the filling; 2 tbsp Extra virgin olive oil - For the filling; 2 Large knobs butter - For the filling; 2 tsp Thyme leaves - For the filling; 0.5 tsp Dried chilli flakes - For the filling; 240 g (8.5oz) Ricotta - For the filling; 40 g (1.4oz) Butter - For the cheese sauce; 3 tbsp Plain flour - For the cheese sauce; 750 ml (26.4fl oz) Milk - For the cheese sauce; 35 g (1.2oz) Parmesan cheese, grated - For the cheese sauce

Servings: persons

6 Fresh lasagne sheets, halved to make two long strips
1 Knob of butter, for greasing
1 Splash of olive oil, for drizzing
1.25 kg (2.8lbs) Pumpkin, peeled, deseeded - For the filling
1 Large red onion, cut into thin wedges - For the filling
2 tbsp Extra virgin olive oil - For the filling
2 Large knobs butter - For the filling
2 tsp Thyme leaves - For the filling
0.5 tsp Dried chilli flakes - For the filling
240 g (8.5oz) Ricotta - For the filling
40 g (1.4oz) Butter - For the cheese sauce
3 tbsp Plain flour - For the cheese sauce
750 ml (26.4fl oz) Milk - For the cheese sauce
35 g (1.2oz) Parmesan cheese, grated - For the cheese sauce

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

1850

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Fresh lasagne sheets, halved to make two long strips, 1 Knob of butter, for greasing, 1 Splash of olive oil, for drizzing, 1.25 kg (2.8lbs) Pumpkin, peeled, deseeded - For the filling, and more.

Yes, Bill Granger's pumpkin cannelloni recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!