Pumpkin roulade recipe Recipe | Better Homes & Gardens Australia
Impress guests with a vegetarian cheese-and-spinach pumpkin roulade. This easy and budget-friendly alternative to a salmon roulade is perfect for Christmas.
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
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