I promise! This is my last pumpkin post for a while. The remainder of our humongous pumpkin has been cubed and is waiting for future use, resting nicely in the freezer.
To start, coat about six cups of cubed pumpkin in olive oil, salt and pepper. Place on a cookie sheet and roast at 350* for about an hour.
Once the pumpkin is nicely roasted, puree it in the blender. Be careful using the blender with hot ingredients. They tend to splatter. It should puree down to about four cups. Divide the pumpkin into two cup portions.
Into the blender with two cups of the pumpkin puree, one package of soft tofu. Also grate in a generous helping of nutmeg.
Blend until it takes on the consistency of ricotta cheese. This will be the filling for the manicotti.
Meanwhile, get a pot of well salted water on the stove and bring to a boil. Once the water is boiling, in goes one package of manicotti shells.
Cook the manicotti shells according to package directions. Once done, strain and place onto a wax paper lined cookie sheet until you are ready to fill.
Next whisk together two cups of plain almond milk, three tablespoons of flour, three tablespoons of nutritional yeast and one cup of low or no sodium vegetable broth.
Mince three cloves of garlic, and saute them over medium heat in two tablespoons of butter substitute or butter if you prefer. Just until it starts getting golden.
Add in the almond milk mixture, the remaining two cups of the pumpkin puree, salt to taste, nutmeg, and parsley. Whisk to combine.
Whisk constantly until it reaches the desired consistency. You are looking for alfredo sauce consistency.
Coat bottom of a nine by thirteen baking dish with the pumpkin alfredo sauce.
Fill the manicotti shells with the tofu pumpkin mixture. We used a gallon sized zip lock bag with a small hole cut in the corner. Of course, a pastry bag would work well. Line the baking dish with the manicotti.
Cover the manicotti generously with the pumpkin alfredo sauce. Sprinkle with parsley and cover with aluminum foil. Bake in a 350* oven for about forty-five minutes until nice and bubbly.
We served simply with some garlic bread that went in the oven for the last twenty minutes or so of the cooking time. This deliciously rich dish is earthy and reminiscent of Autumn.