Parmesan Cheese Roulade With Roasted Squash and Lacinato Kale | Oregonian Recipes

Parmesan Cheese Roulade With Roasted Squash and Lacinato Kale | Oregonian Recipes

recipes.oregonlive.com

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Cooking tools:

  • Mortar and pestle
  • Hand mixer
  • Oven
  • Stove
  • Baking sheet
  • Parchment paper
  • Nonstick skillet
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Wooden spoon
  • Fork
  • Spoon
  • Chef's knife
  • Bread knife
  • Cutting board
  • Serving platter
  • Measuring cup
  • Measuring spoon

Ingredients

  • 2 pounds butternut squash
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 ounces ricotta cheese
  • 1 bunch lacinato kale (also known as dinosaur kale, cavolo nero or Tuscan kale)
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped (about 1/3 cup)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons dried sage
  • 1 teaspoon fennel seeds, ground in a mortar and pestle
  • 1 pinch crushed red pepper flakes
  • 1/4 cup water
  • Salt
  • freshly ground black pepper
  • 1/4 cup unsalted butter
  • 1 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 1 1/3 cup milk
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon plus 1 pinch salt
  • 3 eggs, yolks and whites separated
  • 1 tablespoon minced fresh chives or parsley

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