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Cannellonis with squash

Turn your squash and pumpkin into delicious cheese cannelloni ! Slightly tart and delicate flavors of cheese go perfectly with the sweet pumpkin in this autumn dish. Simple and comforting, we recommend it !

Preparation time : 15 minutes

Cooking time : 20 minutes

Wear : 4

Ingredients :

For cannelloni leaves :
3 large eggs
1 tablespoon grated parmesan
2 tablespoons water
1 tablespoon of olive oil
Salt and pepper
Trim :
450g cooked squash, in puree
1 tablespoon of olive oil
2 chopped garlic cloves
1/3 cup mascarpone
1/4 cup grated parmesan, set aside 1 teaspoon
Brown butter Sauce :
4 tablespoons butter
1 teaspoon fresh thyme, chopped

Instruction :

Make the leaves of cannelloni :

  1. Preheat a large non-stick frying pan over medium heat.
  2. Place eggs, olive oil, parmesan, water, salt and pepper in a bowl and beat well.
  3. Pour 1/4 of the mixture into the pan. Distribute the mixture evenly on the bottom.
  4. Bake like a pancake for about 2 minutes. Return with delicacy. Continue to cook for 1 minute. Set aside and repeat with the rest of the mixture.

Make the garnish :

  1. Fry the garlic in olive oil for about 1 minute.
  2. Transfer to a mortar and pestle. Mix the resulting dough with pumpkin puree, mascarpone and parmesan.

Make the fitting :

  1. Spread 1/4 of the mixture on the egg cannelloni leaves.
  2. Roll the cannelloni and place them in a greased dish. If the dish is smaller, cut the cannelloni in half
  3. Preheat oven to 180°C and sprinkle cannelloni with reserved parmesan
  4. Bake for 12 minutes.
  5. When the dish is cooked, prepare the sauce: melt the butter over medium heat. Add thyme and cook until lightly browned.
  6. Pour the sauce over the cannelloni before serving.

 

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