Sage and butternut squash roll

This vegetarian roulade of sweet butternut squash and earthy sage is perfect for a festive meal.

Serves: 4

Preparation time:  20 minutes

Cooking time:  35 minutes

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You will need

  • 30g unsalted butter
  • 30g plain flour
  • 275ml semi skimmed milk
  • 50g basics Italian hard cheese, grated
  • ½ x 20g pack fresh sage, finely chopped
  • 3 medium British free range Woodland eggs, separated
  • 320g pack prepared butternut squash by Sainsbury’s
  • 50g be good to yourself soft cheese
  • 1 tablespoon fresh flat leaf parsley, finely chopped, to serve
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Recipe Information

Step by step guide to making Sage and butternut squash roll

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a 30 x 20cm baking tray with baking parchment.
  2. To make the roll, melt the butter in a small pan. Add the flour and cook for 1 minute. Slowly add the milk and stir until it thickens, then simmer for 2 minutes.
  3. Pour into a large bowl and stir in 40g of the grated Italian hard cheese, half of the sage and all 3 egg yolks. Season with black pepper.
  4. In a separate bowl, whisk the egg whites to soft peaks then fold into the mixture. Pour into the prepared baking tray and bake for 30 minutes.
  5. Meanwhile, cook the squash to pack instructions. Mash with the remaining sage and the soft cheese.
  6. Turn out the cooked roll onto a sheet of baking parchment and spread with the squash mixture. Roll up from the longest side and sprinkle with the remaining Italian hard cheese.
  7. Return the roll to the oven for 5 minutes, until golden. Garnish with the parsley to serve.

* Please note, parmesan cheese is not suitable for vegetarians, but Sainsbury's basics Italian hard cheese is a suitable alternative.

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Nutritional information for Sage and butternut squash roll

Nutritional information for Sage and butternut squash roll

Nutrition type per serving
Calories 278 kcal
Total Fat 16.4g
Saturated Fat 9.1g
Salt 0.54g
Sugar 7.6g

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