Cannelloni Stuffed in Pumpkin Flower Sauce

Brenda Villagomez
Cannelloni is just another way to eat pasta, and with this sauce made from pumpkin flowers and epazote, the flavor of this recipe is very special. The filling is made of pumpkin with mushrooms, so prepare it for that day when you don’t want to consume meat. Additionally, you can add a spicy touch to the sauce by adding hydrated árbol chili.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 1 clove garlic, whole, for the sauce
  • 3 cups zucchini blossoms, cleaned and without pistil, for the sauce
  • 1/4 cups cream cheese, for the sauce
  • 1/4 cups pumpkin seeds, pumpkin, for the sauce
  • 1 1/2 cups cow's milk, for the sauce
  • 1/2 cups table cream, for the sauce
  • 1/4 cups epazote, (leaves) for the sauce
  • 2 tablespoons butter, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons vegetable oil, for the filling
  • 1 clove garlic, finely chopped, for the filling
  • 1/4 red onions, sliced, for the filling
  • 2 árbol chiles, seedless and sliced, for the filling
  • 1 cup pumpkin, in cubes, for the filling
  • 1 cup button mushrooms, in cubes, for the filling
  • 2 tablespoons epazote, finely chopped, for the filling
  • salt, for the filling
  • pepper, for the filling
  • 1 package cannelloni
  • water, for the cannelloni
  • 1 tablespoon olive oil, for the cannelloni
  • salt, for the cannelloni
  • sour cream, for accompanying
  • Cotija cheese, crumbled, for serving
  • pumpkin seeds, of pumpkin, for decoration
  • epazote, leaves, for decoration
Preparation
20 mins
20 mins
Low
  • For the sauce, blend the garlic, pumpkin flowers, cream cheese, pumpkin seeds, milk, half-and-half, and epazote until you obtain a homogeneous mixture.
  • In a saucepan over medium heat, melt the butter, pour in the sauce using a strainer, and season with salt and pepper. Set aside.
  • For the filling, in a pan with oil, sauté the garlic, onion, and árbol chili; add the pumpkin, mushrooms, epazote, season with salt and pepper, and cook until the vegetables are tender. Set aside.
  • For the cannelloni, in a pot with hot water, add the oil and salt, place the cannelloni, and cook according to the package instructions. Drain and set aside.
  • Using a small spoon, fill the cannelloni with the vegetables.
  • Serve the cannelloni drizzled with the pumpkin flower sauce, and accompany with sour cream, Cotija cheese, pumpkin seeds, and epazote leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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