Nutmeg & Custard
You Will Need
Preheat the oven to 180°C/350°F/gas mark 4. Toss the pumpkin in the vegetable oil and season, then place on a roasting tray and bake for 20–25 minutes or until golden. Mash with a potato masher or fork, season to taste and set aside.
Bring a large pan of salted water to the boil. Add the spinach for 30 seconds, then transfer to a colander sitting in iced water. When cool, squeeze the spinach to remove excess water and chop into small pieces.
Put the milk, bay leaves and salt in a medium- sized saucepan. Stud the onion and garlic with the cloves and add to the pan. Heat very gently for 10 minutes to allow the flavours to infuse, then remove the bay leaves, onion and garlic.
In another saucepan melt the butter, then add the flour and mix well. Slowly pour in the hot milk, whisking well. Cook over a low heat until it has thickened (although it will be runnier than you are used to) and adjust the seasoning if required.
Mix the spinach with the cream cheese and nutmeg and season to taste. Using a piping bag or a teaspoon, stuff the cannelloni tubes vertically with the pumpkin mash in the bottom half of each tube and the spinach mixture in the top half.
In a medium-sized pan, heat the tablespoon of oil and brown the onion and garlic. Deglaze the pan with the vinegar, add the remaining ingredients and simmer for 5 minutes.
Line up the tubes in an appropriate-sized baking dish and pour the tomato sauce over them. Top with the white sauce, Emmental cheese and pumpkin seeds, and bake in the oven for 45–60 minutes or until the pasta is al dente.