Pumpkin and Sage Cannelloni

Every fall we visit a local farm. It’s one of my most favorite days of the year as a family. Since it’s just down the street from my in-laws cottage, it was a place my mother-in-law visited regularly. In fact, I’m pretty sure she’s funded one of the improvements they’ve made to the grounds with the zillions of gifts she picked up in its shop over the years. Sadly, when we lost her, it was right around the time Scarlett was of an age where she began to appreciate the activities Springridge offers. From hourly puppet shows, face painting and crafts, a petting zoo, hay ride, Boo barn, pony rides, corn trail and about enough hay structures to choke a horse (literally), the kid would quite happily live there. I’m pretty sure Sheila gets a kick out of watching her delight every visit from wherever she is.

Since we can’t leave the place without a ton of pumpkins, the pressure was on to find a recipe to accommodate our haul. There’s all different ways to take shortcuts with it too.

I took the long route when I made these, but I’ve used canned pumpkin in the past and it comes out tasty as well. I even found some square lasagna noodles without rippled edges and used those since my local store was out of cannelloni shells. I cooked the pasta and then piped in the filling and rolled.

The pumpkin flavor is very subtle in these which was a good thing. My recent binge of pumpkin recipes has left my family with a pumpkin hangover. I was worried that Scarlett would turn her nose up at them, but she didn’t. She scarfed them down with her broccolini. When she was done she promptly asked for the ghost cookie she got in her halloween bag at school. I’m pretty sure that didn’t come from a farm.