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Spinach and Butternut Squash Roulade

Spinach and Butternut Squash Roulade
4.5 15 ratings
Prep. 30 min
Total 2 h
6 portions
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Ingredients

  • butternut squash peeled, cut in pieces (1 cm)
    400 g
  • olive oil
    1 Tbsp
  • Cheddar cheese cut in pieces (2 cm)
    250 g
  • fresh spinach washed, dried and roughly chopped
    200 g
  • unsalted butter diced
    140 g
  • plain flour
    140 g
  • milk
    250 g
  • fine sea salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • large eggs separated
    5
  • cream cheese with chives
    180 g

Difficulty

medium

Nutrition per 1 portion

Protein 22.7 g
Calories 2980 kJ / 712 kcal
Fat 56.9 g
Carbohydrates 27.5 g

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