I used a lot of pie pumpkins in my autumn decorating this year, and as a result I've found myself with a seemingly limitless supply of pumpkin to cook and bake with. My most recent experiment was a delicious pumpkin canneloni with sage brown butter, and I was thrilled with the results. It's nice to use pumpkin in savory dishes instead of limiting it to desserts, and the combination of ricotta, parmesan cheese, pumpkin and sage was simply lovely. This one's a keeper for sure - I'll upload the recipe and add a link as soon as I have the time!
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Oh my! Those look yummmmmmyyyyyyyy!
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