Ingredients
500g peeled butternut pumpkin, cut into 4cm pieces
5 free-range eggs, separated
1¼ cups finely grated parmesan
½ tsp ground cinnamon
Sea-salt flakes and freshly ground black pepper, to season
⅓ cup self-raising flour
1 bunch English spinach, washed well, roughly chopped
150g Danish feta, crumbled
300g fresh ricotta
2 shallots, thinly sliced
Finely grated zest of 1 lemon
¼ cup roasted pistachios, chopped
Mixed greens and baby beetroot wedges, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a 36 x 26 x 3cm Swiss roll tin with baking paper.
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Cook pumpkin in a saucepan of boiling salted water for 10 minutes or until tender. Drain and cool.
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Put pumpkin, yolks, 1/4 cup of the parmesan and cinnamon in a food processor. Pulse until pureed. Season. Fold in flour until just combined.
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Using electric beaters, whisk egg whites into firm peaks. Gently fold into pumpkin mixture, a third at a time, until just combined. Transfer to prepared tin and smooth surface. Bake for 15 minutes until golden and cooked through. Cool.
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Put spinach in a heatproof bowl and pour over boiling water. Stand for 1 minute or until wilted. Rinse, drain and squeeze out excess liquid. Put in a bowl with feta, ricotta, shallot, zest and pistachios. Season with pepper.
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Invert roulade onto a clean tea towel; peel off baking paper. Spread over spinach mixture, leaving a 3cm border on longest side facing you. Using tea towel as a guide, roll up roulade, finishing seam-side down.
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Increase oven to 200°C fan-forced (220°C conventional). Sprinkle remaining parmesan on a baking paper-lined oven tray. Bake for 5 minutes, roll roulade in it and let crisp for 5 minutes. Serve with greens and beetroot.
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