Kūmara Cannelloni

Preheat oven to 200°C/180°C fan.  Place 1 kūmara on an oven tray and bake for 1 hour or until tender. Cool. Reduce oven temperature to 160°C/140°C fan.

Peel remaining kūmara and using a mandoline or V-slicer, cut lengthways into 3mm-thick slices. Trim slices into 6cm x 12cm rectangles – you will need 36 rectangles.

Bring a large saucepan of water to the boil. Season with salt. Add half the kūmara slices and boil for 1½ minutes or until softened. Remove slices from pan with a slotted spoon and place on  a tray to cool. Repeat with the remaining kūmara slices.

When cool enough to handle, remove skin from baked kūmara. Place kūmara flesh in a food processor with ricotta and process until smooth. Transfer to a large bowl. Stir in egg, 

onion, herbs and half the Parmesan. Season to taste.

 Grease a 4-litre (16-cup) shallow ovenproof dish (or two 2-litre/8-cup shallow ovenproof dishes). Place 1 heaped tablespoon of filling mixture at the short end of a kūmara slice and roll to enclose filling. Place seam-side down in dish. Repeat with remaining filling mixture and kūmara until dish is filled in a single layer.

Combine sourdough, pine nuts, nutmeg, the remaining Parmesan and 2 tablespoons of the oil in a medium bowl. Sprinkle mixture over kūmara cannelloni. Bake for 15 minutes or  until top is golden and crunchy.

Serve kūmara cannelloni topped with extra parsley, the remaining oil and sprinkled with extra Parmesan.