Caramelised Butternut & Cream Cheese Roulade

Method

Caramelised Butternut

1. Preheat the oven to 200°C.
2. Peel the butternut and remove seeds then cut it into small evenly sized cubes.
3. Place the butternut cubes into a large mixing bowl and coat well with olive oil, salt, pepper, treacle sugar, ginger, and garlic.
4. Spread evenly on a greased baking sheet.
5. Roast until the butternut is soft and caramelised.
6. Allow to cool down completely before assembling the roulade.

Cream Cheese Roulade Base

1. Preheat oven to 180°C.
2. Grease a Swiss roll baking pan thoroughly with cooking spray including the sides too.
3. Wash and trim spinach or rocket leaves, pat dry then chop finely. Ensure that all the leaves are dry before chopping as this will prevent the roulade from rising.
4. In a food processor mixing bowl with the whisk attachment, beat 6 eggs & seasonings on high speed until the mixture doubles in volume and resembles a meringue mixture.
5. Gently fold in the chopped spinach or rocket ensuring not to break any air bubbles.
6. Spread out evenly onto a greased baking sheet.
7. Place in the oven on the middle rack immediately else it will flop.
8. Bake for 10-15 minutes.
9. Remove from the oven and gently separate the edges of the roulade if they are sticking to the tin with a pallet knife.
10. Turn onto a cooling rack and spray the top with cooking spray for ease of use when filling.

How To Assemble

1. Place the cooled-down roulade base onto a counter.
2. Spread an even layer of cream cheese over the entire base.
3. Top with the cooled caramelised butternut.
4. Add some sweet chilli sauce if required.
5. Roll up as you would do with a Swiss roll ensuring that you roll it without any gaps.
6. Slice into 12 even slices using a carving knife.

Serving suggestion

1. Serve with a rocket salad or as canapes at a cocktail party.