Prepare the filling. Finely chop the ham, onion, garlic and pumpkin.
Fry in vegetable oil, cool slightly. Add chopped green onions and dill, cut into small cubes of Suluguni, 2 tbsp sour cream, salt, pepper. Stir.
Boil the cannelloni, cool it and fill it with the filling.
Grease the fire-proof form with vegetable oil and put the cannelloni in it tightly.
Beat the remaining sour cream with half of the grated hard cheese, add turmeric, salt and pour the sauce over the stuffed cannelloni.
Top with the remaining grated hard cheese. Bake in the oven at 180°C for 20-30 minutes.
Even those who do not like pumpkin, ate this dish for both cheeks, said: "Delicious". We thought that with carrots)