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Spinach and butternut squash roulade
Serves: 6
Prep time: 10 mins Total time: 
Recipe photograph by Clare Winfield
Spinach and butternut squash roulade
Serves: 6
Prep time: 10 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
624Kcal
Fat
47gr
Saturates
19gr
Carbs
23gr
Sugars
12gr
Fibre
6gr
Protein
29gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 small butternut squash (about 600g), deseeded and cut into wedges
- 2 tbsp olive oil
- 1 x 100g pack blanched hazelnuts
- 1 tsp olive oil
- ¼ tsp smoked paprika
- 2 x 200g bags young leaf spinach
- 6 large eggs, separated
- 50g Parmesan, finely grated
- a pinch of freshly grated nutmeg, to taste
- 50g butter, diced
- 50g plain flour
- 600ml milk
- 100g blue cheese, crumbled (we used a Stilton suitable for vegetarians)
- 1 x 250g tub ricotta
Step by step
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.
- Preheat the oven to 190°C, fan 170°C, gas 5. In a roasting tin, toss the squash with 2 tablespoons olive oil; season. Roast for 25-30 minutes until tender. Scoop out the flesh; put in a food processor and blend to a purée.
- 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.
- 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.
- 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.
- 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.
- 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.