Cheesy Pumpkin Canneloni

• 1 md. pumpkin
• 1 lg. onion, finely chopped
• 1 cup rich chicken stock
• 2 cups light cream
• 1 red capsicum, finely chopped
• 1 green capsicum, finely chopped
• 1/2 cup cheese of your choice
• 16 canneloni tubes
• 2 tbsp. butter
• margerine
• 2 tbsp. plain flour
• 2 cups milk
• 1 cup Parmesan cheese
• 1 punnet cherry tomatoes
• 1/4 cup

1. Cut pumpkin into small cubes and fry gently until soft.
2. Mash pumpkin and add cream and chicken stock, stirring until mixed well and soft.
3. Saute onion and capsicum; add to pumpkin mixture.
4. Fill canneloni tubes.
5. Roast tomatoes in olive oil for 10-15 minutess in 300F/150C oven.
6. Meanwhile melt butter in saucepan, add flour and cook for 2 minutess.
7. Remove from heat; add milk slowly.
8. Stir continuously to prevent lumps from forming.
9. Cook until boiling.
10. Add 1/2 of cheese and stir until melted.
11. Pour a little cheese sauce over bottom of oven proof dish, top with canneloni tubes.
12. Add tomatoes over canneloni and cover with remaining sauce.
13. Cook in hot oven at 350F/180C for 30 minutes or until cheese is golden.
14. Sprinkle remaining cheese on top.

pumpkin, onion, chicken stock, light cream, red, green, your choice, butter, margerine, flour, milk, parmesan cheese, punnet cherry tomatoes

Taken from www.foodgeeks.com/recipes/18353 (may not work)