Beautifully rich flavours matched perfectly with Mainland Cheeses

Serves 6-8.
Prep 30 mins. Cook 1 hour.


  • 750g pumpkin
  • 150mls Anchor Blue Top Milk
  • 200g Mainland Shredded Parmesan
  • 100g Mainland Special Reserve Gruyere Cheese
  • Quarter teaspoon freshly ground nutmeg
  • 1 tablespoon olive oil + extra for greasing
  • 1 onion, finely chopped
  • 200g mushrooms, chopped
  • 150g walnuts, chopped
  • 150g Anchor Cream Cheese
  • Quarter cup chopped parsley
  • Cannelloni tubes or fresh lasagne sheets



  1. Heat the oven to 180˚C.
  2. Peel and deseed the pumpkin and cut into pieces. Place in a
    steamer over boiling water and steam for 20 minutes until tender.
    Take off the water and leave in the open air to dry out a little.
  3. In a large saucepan heat the milk until just before boiling
    point.  Using a stick blender or in a food processor, puree the
    hot milk and pumpkin together, then stir in the parmesan, Gruyere
    cheese, nutmeg and season with salt and pepper. Set aside.
  4. Heat the oil in a frying pan and cook the onion for 5 minutes
    then add the mushrooms and a sprinkle of salt. Cook for about 5
    minutes then remove from the heat and cool.
  5. Grind or finely chop the walnuts and put in a bowl with the
    cream cheese, parsley and cooled mushrooms and stir to combine.
  6. Fill cannelloni tubes with filling or you can cut squares of fresh
    pasta sheets and roll around filling. Arrange in ovenproof dishes
    and cover with pumpkin sauce.
  7. Bake for about 20-25 minutes until hot & bubbling.

The Result