Roasted Squash & Goats Cheese Roulade
Hey FoodTubers, what's up? It's Alex, the French guy cooking
As you can see, Christmas is coming
It's not exactly screaming Christmas, but you know what, it's red
I suck at decorating I should stick to cooking.
So today I'm making something quite unusual for a French man
I am going to cook, that is not unusual
a vegetarian and gluten free recipe
okay, that's unusual
We are making a savoury roulade
It looks like a dessert but infact it's tasty, fresh and packed with bold flavours
I'm just saying but it could be a killer recipe and a healthy recipe for Christmas at the same time, yes.
Let's make it.
Cut a small squash into wedges, I am using a red kuri squash but you can use any winter squash you like
Place those wedges in a roasting tin along with a drizzle of olive oil and a good seasoning of salt and pepper
Pop this in the oven, 180 celcius or 360 fahrenheit for about 40 minutes
Then scoop out the flesh and blend in a food processor until smooth
Now we take a teaspoon of fennel seeds and a handful of blanced almonds
Nuts or seeds will greatly benefit from being slightly toasted before using in any recipe
It's supposed to be about flavour, a few minutes in the frying pan with a drizzle of oil and a pinch of salt
until they turn golden
Afterwards bash them in a pestle and mortar or as I refer to it, a board and a pan
Okay so now let's pick out the fillings for the savoury roulade
First one, cook some spinach in butter and make it soft then squeeze the moisture out
and set them aside
Second one, in a bowl mix goats cheese and ricotta, vegetarian version of course
and season them with salt and pepper
add the zest and the juices of an organic lemon
Let's move onto the roulade, in the last bowl mix six egg yolks with vegetarian cheddar cheese finely grated
Then stir in the squash, gluten free plain flour and nutmeg
whisk the egg whites to soft peaks
and carefully fold them into the squash mixture
Now spread it out on a baking tray lined with parchment paper
pop this in the oven at 180 celcius or 360 farenheit for about 8-10 minutes
at the end it should be nicely set and springy
Place the sponge upside down onto a new sheet of parchment paper
Remove the other side very carefully
Spread with the cheese mix and sprinkle with two thirds of the nuts and seeds
Add the spinach and flatten everything gently
Roll it up along the long side
Serve in thick slices with a fresh green salad on the side
scatter with the rest of nuts
First the sponge is tasty, soft and rich then
there's a nice freshness coming from the fillings
and finally the nuts and the seeds are bringing a good crunch
So guys, that's it, I really hope you enjoyed this recipe and if you did
give it a like, share it your social media, comment it down below
and of course subscribe to foodtube and to my own channel for many more delicious recipes
Bye, bye, salut.