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Preheat oven to 200°C
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Combine the pumpkin, ricotta, and basil together is a large bowl. Mix through the egg.
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Fill the cannelloni tubes with this mixture, placing them in a 20cm x 30cm baking pan as they are filled. You will have some filling mixture left.
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Combine the chicken stock, rocket leaves and parmesan to the remainder of the mixture and pour over the cannelloni tubes.
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Sprinkle over cashews and cover with foil, then bake at 200°C for 30 minutes. Remove foil and bake a further 10 – 15 minutes.
