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Yamilette González

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Stuffed Cannelloni in Pumpkin Flower Sauce

20 min
20 min
Easy
41
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Cannelloni are just another way of eating pasta and with this sauce made with pumpkin flower and epazote, the taste of this recipe is very special. The stuffing is pumpkin with mushrooms, so prepare it for that day when you don't want to eat meat. In addition, you can add a spicy touch to the sauce if you add hydrated tree chili.

Ingredients

3 servings
  • 1 clove of garlic whole, for the sauce
  • 3 cups of squash blossom clean and without pistil, for the sauce
  • 1/4 of Cup of cream cheese for the sauce
  • 1/4 of Cup of pumpkin seed pumpkin, for the sauce
  • 1 1/2 cups of milk for the sauce
  • 1/2 Cup of Nestle media creama for the sauce
  • 1/4 of Cup of epazote (leaves) for the sauce
  • 2 spoonfuls of Butter for the sauce
  • to taste of Salt for the sauce
  • to taste of black pepper for the sauce
  • 2 spoonfuls of oil for the filling
  • 1 clove of garlic finely chopped, for filling
  • 1/4 of piece of red onion filleted, for filling
  • 2 pieces of Chile de árbol pepper seedless and sliced, for filling
  • 1 Cup of pumpkin diced, for filling
  • 1 Cup of mushroom diced, for filling
  • 2 spoonfuls of epazote finely chopped, for filling
  • to taste of Salt for the filling
  • to taste of black pepper for the filling
  • 1 package of cannelloni
  • enough of Water for the cannelloni
  • 1 tablespoon of olive oil for the cannelloni
  • to taste of Salt for the cannelloni
  • enough of sour cream To accompany
  • enough of Cotija cheese crumbled to accompany
  • enough of pumpkin seed pumpkin, to decorate
  • enough of epazote leaves, to decorate

    Preparation

    For the sauce, blend the garlic, the pumpkin flower, the cream cheese, the pumpkin seeds, the milk, the half cream and the epazote until you get a homogeneous mixture.
    In a saucepan over medium heat, heat the butter, pour the sauce with the help of a strainer and season with salt and pepper. Reservation.
    For the filling, in a pan with oil, fry the garlic, onion and tree chili; add the pumpkin, mushrooms, epazote, season with salt and pepper, and cook until the vegetables are soft. Reservation.
    For the cannelloni, in a pot with hot water add the oil and salt, place the cannelloni and cook according to the instructions on the packaging. Drain and reserve.
    With the help of a teaspoon, fill the cannelloni with the vegetables.
    Serve the cannelloni bathing with the pumpkin flower sauce, accompany with sour cream, Cotija cheese, pumpkin seed and epazote leaves.

    PRESENTATION

    Serve over pumpkin sauce and accompany with sour cream, Cotija cheese, pumpkin seed and epazote leaves.

    TIPS

    If you want a more spicy touch in the pumpkin flower sauce, you can add hydrated tree chili.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    434
    kcal
    22%
    Carbohydrates
    24.0
    g
    8.0%
    Proteins
    12.5
    g
    25%
    Lipids
    35.8
    g
    55%
    Fiber
    6.5
    g
    13%
    Sugar
    6.5
    g
    7.2%
    Cholesterol
    44.4
    mg
    15%
    Esha
    Rate this tip
    Ratings (3)
    Elia Rosas
    25/08/2019 18:01:16
    Una delicia gracias por compartir
    Sonia Acuña
    25/08/2019 10:10:14
    La hare esta seaman
    Keiko Bonilla Lam
    24/08/2019 15:19:01
    Una receta novedosa y rica. Gracias

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