Roasted Squash & Goats Cheese Roulade Hey FoodTubers, what’s up? It’s Alex, the French guy cooking As you can see, Christmas is coming It’s not exactly screaming Christmas, but you know what, it’s red I suck at decorating I should stick to cooking. So today I’m making something quite unusual for a French man I am going to cook, that is not unusual a vegetarian and gluten free recipe okay, that’s unusual We are making a savoury roulade It looks like a dessert but infact it’s tasty, fresh and packed with bold flavours I’m just saying but it could be a killer recipe and a healthy recipe for Christmas at the same time, yes. Let’s make it. Cut a small squash into wedges, I am using a red kuri squash but you can use any winter squash you like Place those wedges in a roasting tin along with a drizzle of olive oil and a good seasoning of salt and pepper Pop this in the oven, 180 celcius or 360 fahrenheit for about 40 minutes Then scoop out the flesh and blend in a food processor until smooth Now we take a teaspoon of fennel seeds and a handful of blanced almonds Nuts or seeds will greatly benefit from being slightly toasted before using in any recipe It’s supposed to be about flavour, a few minutes in the frying pan with a drizzle of oil and a pinch of salt until they turn golden Afterwards bash them in a pestle and mortar or as I refer to it, a board and a pan Okay so now let’s pick out the fillings for the savoury roulade First one, cook some spinach in butter and make it soft then squeeze the moisture out and set them aside Second one, in a bowl mix goats cheese and ricotta, vegetarian version of course and season them with salt and pepper add the zest and the juices of an organic lemon Let’s move onto the roulade, in the last bowl mix six egg yolks with vegetarian cheddar cheese finely grated Then stir in the squash, gluten free plain flour and nutmeg whisk the egg whites to soft peaks and carefully fold them into the squash mixture Now spread it out on a baking tray lined with parchment paper pop this in the oven at 180 celcius or 360 farenheit for about 8-10 minutes at the end it should be nicely set and springy Place the sponge upside down onto a new sheet of parchment paper Remove the other side very carefully Spread with the cheese mix and sprinkle with two thirds of the nuts and seeds Add the spinach and flatten everything gently Roll it up along the long side Serve in thick slices with a fresh green salad on the side scatter with the rest of nuts First the sponge is tasty, soft and rich then there’s a nice freshness coming from the fillings and finally the nuts and the seeds are bringing a good crunch So guys, that’s it, I really hope you enjoyed this recipe and if you did give it a like, share it your social media, comment it down below and of course subscribe to foodtube and to my own channel for many more delicious recipes Bye, bye, salut.