Preheat oven to 180 degrees.
Prepare pumpkin & cook in oven, with a little oil, salt, pepper at 180 degrees until tender then mash.
Heat olive oil in a large pan and add garlic & finely chopped onion cook till tender. Quickly stir fry spinach in the pan then put to the side.
Combine whisked egg, ricotta, smoked barinza,2 tablespoons of parmesan & nutmeg in a bowl.
Finely chop the spinach & add to the ricotta mixture, stir till combined.
Place in a piping bag and fill the dry cannelloni tubes.
Grease an oven proof dish & place cannelloni side by side in a single layer then spread 1/3 of the pasta sauce over cannelloni tubes,repeat.
Cover with remaining parmesan(can use more if required). Bake for 30-40 minutes or until pasta is tender & golden brown.