Dear all! Hope you are doing well. I love pumpkin and like to try all kinds of dishes with it. Some days ago I was in the mood for manicotti ( tube-shaped pasta with different fillings) and thought of filling them with pumpkin, since till now, I have always made them with spinach-ricotta filling. It turned out good and was a nice change. Have a good day…!!!
(Sorry for the bad photo...)
Ingredients:
- about 2 lb butternut squash or other pumpkin, peeled and cubed
- 1 packet manicotti shells
- 1 medium apple, peeled and cubed
- ½ cup grated Parmesan cheese
- 1 Tsp. coriander powder
- 1 Tsp. cumin powder
- Salt to taste
- Red chilli powder to taste
- about 1 cup grated cheese ( I used cheddar)
- 2 Tbsp. chopped Italian parsley
For the sauce
- 3 Tbsp. butter
- 2 Tbsp. flour
- 3 cups milk
- Pinch nutmeg
- Salt to taste
- Black pepper to taste
Method:
Preheat oven to 350 F.
Heat a large pan over medium heat and add butternut squash and apple along with a little water. Boil until soft and discard water.
In a large pot bring salted water to a boil and boil manicotti shells for 7 minutes. Drain and set aside.
Mash butternut squash and apple with a fork and then add salt, spice powders, Parmesan cheese and parsley. Mix well and set aside.
For the sauce, heat butter in small pan and add flour while stirring to avoid any lumps. While still stirring, add slowly the milk. Add salt, black pepper and nutmeg. Let come to a boil and take off heat.
Fill the manicotti shells with the butternut squash-apple mixture. (This works best with a teaspoon). Pour one ladle of the sauce in an oven dish and place manicotti in it. Pour rest of the sauce on top and sprinkle cheese over it. Cover with tin foil and bake for about 25 minutes. Remove foil and bake for 10 more minutes.
Ingredients:
- about 2 lb butternut squash or other pumpkin, peeled and cubed
- 1 packet manicotti shells
- 1 medium apple, peeled and cubed
- ½ cup grated Parmesan cheese
- 1 Tsp. coriander powder
- 1 Tsp. cumin powder
- Salt to taste
- Red chilli powder to taste
- about 1 cup grated cheese ( I used cheddar)
- 2 Tbsp. chopped Italian parsley
For the sauce
- 3 Tbsp. butter
- 2 Tbsp. flour
- 3 cups milk
- Pinch nutmeg
- Salt to taste
- Black pepper to taste
Method:
Preheat oven to 350 F.
Heat a large pan over medium heat and add butternut squash and apple along with a little water. Boil until soft and discard water.
In a large pot bring salted water to a boil and boil manicotti shells for 7 minutes. Drain and set aside.
Mash butternut squash and apple with a fork and then add salt, spice powders, Parmesan cheese and parsley. Mix well and set aside.
For the sauce, heat butter in small pan and add flour while stirring to avoid any lumps. While still stirring, add slowly the milk. Add salt, black pepper and nutmeg. Let come to a boil and take off heat.
Fill the manicotti shells with the butternut squash-apple mixture. (This works best with a teaspoon). Pour one ladle of the sauce in an oven dish and place manicotti in it. Pour rest of the sauce on top and sprinkle cheese over it. Cover with tin foil and bake for about 25 minutes. Remove foil and bake for 10 more minutes.
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