Monday, November 10, 2008

Roasted Pumpkin Walnut Manicotti

Last night we made Vegan Dad's Roasted Pumpkin Walnut Manicotti. It was pretty good. The picture is awful but they tasted pretty good. Served with my favorite roasted brussel sprouts. This recipe takes a long time to make and I'm not sure I'd do it again. I think it'd be easier to just make it into a lasagna.

While I liked it ok, I thought I added too much sage, but thought it would have been bland without it. I thought it needed something else... maybe caramelized onions or vegan sausage (everything is better with vegan sausage, right?

Pumpkin Walnut Manacotti with Brussel Sprouts


  1. I remember first salivating when I saw that recipe on Vegan Dad's blog. Your version looks equally scrumptious, especially with the brussel sprouts. They are my favorite veggie, especially when roasted.

  2. Ooh, that sounds like a wonderful dinner!

  3. maybe stuffed shells would be easier? or lasanga noodle rollups? it seems like a good flavor combo, but i can understand it being too much trouble for just being 'pretty good'. at least you had brussels sprouts! i love them so so much!

  4. Roasted Pumpkin Walnut Manicotti and Brusell sprouts a very good combination, as you have said it takes more time to prepare. We can go by lasanga noodle rollups.
    The image looks pretty.


  5. err, how did that happen? anyway, you've been tagged:

  6. Darn right everything's better with Sausage!
    It looks blinking yum anyway!

  7. Since you mentioned the time factor, I made this into a relatively quick pasta dish. Don't mash the roasted veggies--leave them in chunks, use the walnuts and other seasonings, plus chunks of fresh ricotta. Toss with EVOO and whole wheat penne. It was so yummy!!

  8. [...] with Follow Your Heart Mozzarella. The butternut squash was actually leftover filling from the manicotti we made a while back. I found it in the freezer labeled “good for [...]