Pumpkin roulade

A vegetarian showstopper.
1H 15M

This vegetarian showstopper – a cheese-and-spinach pumpkin roulade with parmesan crust – will have your guests oohing and ahhing over your kitchen skills but is secretly easy to make and also easy on the wallet!

After more delicious pumpkin recipes?




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.


Cook pumpkin in a saucepan of boiling salted water for 10 minutes or until tender. Drain and cool.


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.


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.


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.


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.


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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