Butternut squash roulade
- December 2017
- Serves 6-8
- Hands-on time 30 min, oven time 55-65 min, plus cooling and at least 2 hours chilling
An impressive vegetarian roulade filled with a butternut squash puree, a creamy goats cheese sauce and topped with toasted walnuts and crispy parsley.
- Vegetarian recipes
- 24.6g (10.5g saturated)
- 18g (8.3g sugars)
The roulade is served at room temperature – make at least 4 hours ahead to allow time for cooling, chilling and bringing back to room temperature.
Make up to 24 hours in advance and keep covered in the fridge. Bring back to room temperature before serving.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe