Baked Pumpkin and Kale Manicotti with Miso Sauce

Course Main
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 -5 servings
Author Adore Foods


  • Manicotti Filling
  • 1 medium buttercup squash/ kent pumpkin
  • ¼ cup olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 1 large bunch kale stems and ribs removed, roughly chopped
  • ½ cup grated Parmesan
  • 12 Manicotti shells
  • salt and pepper
  • Miso sauce
  • 4 tablespoons unsalted butter
  • 6 tablespoons white miso
  • 2 tablespoons flour
  • 6 cups hot water
  • 1 cup heavy cream
  • Garnish to serve
  • panko bread crumbs
  • fresh parsley finely chopped
  • grated Parmesan cheese


  1. Preheat oven to 400F/200C. Cut the pumpkin in half and discard seeds. Cut every half in thick slices (1 inch/ 2 cm) and place them on a baking sheet and brush them with olive oil. Bake for 30 to 35 minutes, or until tender. Remove from oven and allow to cool.
  2. Reduce oven temperature to 350F/180C
  3. In a large pan add 2 tablespoons olive oil. Add chopped onions and cook for 2 minutes. Add garlic and sauté for 1 more minute. Add chopped kale and cook for 2 minutes, stirring often or until wilted.
  4. Spoon baked pumpkin into pan with kale and stir to combine. Remove from heat and add grated Parmesan. Season with salt and pepper. Let cool.
  5. Cook Manicotti shells as stated on the pack. Drain and place on a baking sheet to cool down.
  6. Grease a large baking dish. Fill Manicotti shells with the mixture, carefully not pressing too much filling to break the shells. Place them in prepared baking dish.
  7. Melt butter with miso over medium heat. When butter begins to foam, stir in flour and cook for 1 minute. Whisk in 1 cup hot water at a time and mix until smooth. Whisk in cream. Bring to a boil and simmer for 2 to 3 minutes or until slightly thickened. Pour sauce over cannelloni, they will be fully covered. Cover with foil and bake for 40 minutes.
  8. Take out the baking dish from the oven, remove foil and top with some panko breadcrumbs and parmesan cheese. Return to oven and cook uncovered for 10 more minutes or until bubbling and golden. Remove from oven and spread some fresh chopped parsley.
  9. Enjoy!

Recipe Notes

This recipe is adapted from Food and Drink Magazine.