Line a baking tray or use an ovenproof dish. Arrange the chopped pumpkin, halved onion, and garlic head (cut side up).

Season with salt and pepper and drizzle with olive oil. Bake until the pumpkin is soft enough to pierce easily with a fork, about 35–40 minutes at 200°C (400°F).

Remove the onion after about 20 minutes and stir once or twice while roasting.

While the vegetables roast, soak the cashews in hot water.

Once the pumpkin is tender, let it cool slightly. Squeeze the roasted garlic out of its skin. Add the pumpkin, onion, garlic, soaked cashews, nutritional yeast, and soy milk to a blender. Blend until smooth and creamy. The filling should be quite thick to be able to fill the cannelloni tubes. However if you feel it’s too thick, add a bit more soy milk. Taste and adjust seasoning.

Spread a thin layer of tomato sauce on the bottom of a baking dish.

Fill the cannelloni tubes with the pumpkin mixture (a piping bag works best). Arrange them in the dish, top with more tomato sauce, and sprinkle with grated vegan cheese.

Bake for about 40 minutes at 190°C (375°F), until the cheese is melted and bubbling.

For the last 5 minutes, I like to use on the oven’s gratin or broil function to make the top extra crispy and golden.

Serve warm with a fresh green salad. Use a good-quality store-bought tomato sauce—something simple and not too sweet—so the roasted pumpkin flavor really stands out.