Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Clare Winfield
Spinach and butternut squash roulade
Sainsbury's magazine's spinach and butternut squash roulade makes a smart meat-free main course or even a vegetarian Christmas day alternative. By Tamsin Burnett-Hall
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Ready in 1 hour
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 6
Ingredients
- 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
- 1 whole nutmeg, to grate
- 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
Method
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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.
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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.
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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.
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4
Mix the egg yolks and parmesan in a large bowl and stir in the spinach and a few gratings of nutmeg to taste; 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.
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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.
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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.
