• 1 small butternut squash (about 600g), deseeded and cut into wedges
  • 2 tbsp olive oil, plus 1 tsp for the nuts
  • 100 g blanched hazelnuts
  • 0.25 tsp smoked paprika
  • 400 g young leaf spinach
  • 6 large eggs, separated
  • 50 g parmesan or vegetarian alternative, finely grated
  • freshly grated nutmeg, to taste
  • 50 g butter, diced
  • 50 g plain flour
  • 600 ml milk
  • 100 g blue cheese, crumbled (we used a stilton suitable for vegetarians)
  • 250 g tub ricotta


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. In a roasting tin, toss the squash with 2 tablespoons of olive oil; season. Roast for 25-30 minutes until tender. Scoop out the flesh; put in a food processor and blend to a purée.

  2. 2

    Toss the hazelnuts with 1 tsp olive oil, the smoked paprika and a pinch of salt, then toast in the oven for 6-8 mins until golden brown. Chop roughly and set aside.

  3. 3

    Meanwhile, wilt the spinach in the microwave or in a covered pan. Squeeze out the excess moisture and chop finely. Line a 22cm x 32cm shallow baking tray with baking paper.

  4. 4

    Mix the egg yolks and parmesan in a large bowl and stir in the spinach and nutmeg; season. Whisk the egg whites to soft peaks in a separate bowl, then carefully fold into the spinach mixture. Spread out in the lined tin and bake for 8-10 minutes until the roulade is set and springy. Reheat the squash purée.

  5. 5

    To make the blue cheese sauce, place the butter, flour and cold milk in a saucepan. Bring to the boil, whisking all the time until the sauce ingredients have blended and thickened. Simmer for 2-3 minutes, then stir in the blue cheese until melted.

  6. 6

    Turn out the roulade on to a sheet of baking paper. Spread with the ricotta and scatter with two-thirds of the hazelnuts. Spread the squash purée on top, then roll up the roulade along one long side. Cut into 12 slices to serve, accompanied by the sauce and a scattering of the remaining nuts.


    Get ahead: assemble the roulade the day before. Roll up in baking paper, cool and chill. Reheat for 25 mins at the same oven temperature, wrapped in the paper.

Nutritional Details

Each serving provides
  • Energy 2579kj 616kcal 31%
  • Fat 45.1g 64%
  • Saturates 18.1g 91%
  • Sugars 10.4g 12%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

5.6g carbohydrate 0.7g fibre 6.7g protein

Show us how you cook it!
Back to top