D
irections
1. Preheat oven to 350°F. convection roast 2. Place pumpkin, on a sheet pan lined with parchment paper heat. 3. Lightly season with salt and pepper and place in the oven for 25-30 minutes or until tender and mashable. 4. Remove from the oven place in a bowl or food processor and mash or blend until smooth.
THE NEW SMOKER
8. Cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
Chef Tiffany Friedman
5. Stir cheeses, chopped sage, salt, pepper, and nutmeg into mashed pumpkin. Set aside. 6. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water. 7. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, and then transfer to prepared baking dish with pasta sauce on the bottom. Repeat with remaining sheets.
Chef Tiffany is a lifelong student of the culinary arts. Her goal is to always continue to grow and direct her passion toward bringing people joy. She describes her culinary talent as,“a gift I hope to share with your taste-buds.�
84
