Pumpkin Cannelloni With Almond Sauce
[Vegan, Gluten-Free]

To Make the Almond Sauce:

1. Soak the almonds in water overnight.
2. Drain the almonds and transfer them to a blender. Add the remaining ingredients and process until smooth.

To Make the Pumpkin Cannelloni:

1. Peel and seed the pumpkin. Chop into bits and cook until soft. Drain and mash the softened pumpkin in a bowl.
2. Chop the onion and briefly roast them with a drop of your favorite oil. Add them and the cranberries to the mashed pumpkin and mix well. Season with salt, pepper, and – if you like – a pinch of nutmeg.
3. Preheat oven to 390°F.
4. Fill the cannelloni with the pumpkin puree (if the almond sauce is very firm, you could precook the cannelloni a bit first, depending on the manufacturer) and transfer it to a baking dish.
5. Spread the almond sauce on top of the filled cannelloni and sprinkle with pumpkin seeds. Bake for 15 minutes and enjoy warm.