Roasted Squash & Goats Cheese Roulade | French Guy Cooking

[Music]

[Music] hey tubers what’s up it’s Alex the

hey tubers what’s up it’s Alex the

hey tubers what’s up it’s Alex the French guy cooking

French guy cooking

French guy cooking as you can see christmas is coming it’s

as you can see christmas is coming it’s

as you can see christmas is coming it’s not exactly screaming Christmas but you

not exactly screaming Christmas but you

not exactly screaming Christmas but you know what it’s red

know what it’s red

know what it’s red I suck at the guy I think I should stick

I suck at the guy I think I should stick

I suck at the guy I think I should stick to cooking so today I’m making something

to cooking so today I’m making something

to cooking so today I’m making something quite unusual for a Frenchman I am gonna

quite unusual for a Frenchman I am gonna

quite unusual for a Frenchman I am gonna cook that is not unusual a vegetarian

cook that is not unusual a vegetarian

cook that is not unusual a vegetarian and gluten-free recipe ok that’s unusual

and gluten-free recipe ok that’s unusual

and gluten-free recipe ok that’s unusual we are making a savory roulade it looks

we are making a savory roulade it looks

we are making a savory roulade it looks like a dessert but in fact it’s tasty

like a dessert but in fact it’s tasty

like a dessert but in fact it’s tasty fresh and packed with bold flavors so

fresh and packed with bold flavors so

fresh and packed with bold flavors so I’m just saying but it could be a killer

I’m just saying but it could be a killer

I’m just saying but it could be a killer recipe and a healthy recipe for

recipe and a healthy recipe for

recipe and a healthy recipe for Christmas at the same time yes let’s

Christmas at the same time yes let’s

Christmas at the same time yes let’s make it cut a small squash into wedges I

make it cut a small squash into wedges I

make it cut a small squash into wedges I am using a red kuri squash but you can

am using a red kuri squash but you can

am using a red kuri squash but you can use any winter squash you like place

use any winter squash you like place

use any winter squash you like place those wedges in a roasting tin along

those wedges in a roasting tin along

those wedges in a roasting tin along with a drizzle of olive oil and a good

with a drizzle of olive oil and a good

with a drizzle of olive oil and a good seasoning of salt and pepper of this in

seasoning of salt and pepper of this in

seasoning of salt and pepper of this in the oven 180 Celsius or 360 Fahrenheit

the oven 180 Celsius or 360 Fahrenheit

the oven 180 Celsius or 360 Fahrenheit for about 40 minutes

for about 40 minutes

for about 40 minutes then scoop out the flesh and blend in a

then scoop out the flesh and blend in a

then scoop out the flesh and blend in a food processor until smooth now we have

food processor until smooth now we have

food processor until smooth now we have a teaspoon of fennel seeds and a handful

a teaspoon of fennel seeds and a handful

a teaspoon of fennel seeds and a handful of blanched almonds nuts of seeds will

of blanched almonds nuts of seeds will

of blanched almonds nuts of seeds will greatly benefit from being slightly

greatly benefit from being slightly

greatly benefit from being slightly toasted before using in any recipe it’s

toasted before using in any recipe it’s

toasted before using in any recipe it’s sposta up their flavour a few minutes in

sposta up their flavour a few minutes in

sposta up their flavour a few minutes in the frying pan with a drizzle of oil and

the frying pan with a drizzle of oil and

the frying pan with a drizzle of oil and a pinch of salt until they turn golden

a pinch of salt until they turn golden

a pinch of salt until they turn golden afterwards

afterwards

afterwards bash them in a pestle and mortar or as I

bash them in a pestle and mortar or as I

bash them in a pestle and mortar or as I refer to it abort in a pan

okay so now let’s look at the fillings

okay so now let’s look at the fillings for the savory roulade first one cook

for the savory roulade first one cook

for the savory roulade first one cook some spinach in better till they get

some spinach in better till they get

some spinach in better till they get soft then squeeze the moisture out and

soft then squeeze the moisture out and

soft then squeeze the moisture out and set them aside second one in a bowl mix

set them aside second one in a bowl mix

set them aside second one in a bowl mix two cheese and ricotta vegetarian

two cheese and ricotta vegetarian

two cheese and ricotta vegetarian versions of course and season them with

versions of course and season them with

versions of course and season them with salt and pepper add the zest and the

salt and pepper add the zest and the

salt and pepper add the zest and the juices of an organic lemon let’s move on

juices of an organic lemon let’s move on

juices of an organic lemon let’s move on to the roulade in the last bowl mix six

to the roulade in the last bowl mix six

to the roulade in the last bowl mix six egg yolks with vegetarian cheddar cheese

egg yolks with vegetarian cheddar cheese

egg yolks with vegetarian cheddar cheese finely grated then stir in the squash

finely grated then stir in the squash

finely grated then stir in the squash gluten free plain flour and nutmeg whisk

gluten free plain flour and nutmeg whisk

gluten free plain flour and nutmeg whisk the egg whites to soft peaks and

the egg whites to soft peaks and

the egg whites to soft peaks and carefully fold them into the squash

carefully fold them into the squash

carefully fold them into the squash mixture now spread it out on a baking

mixture now spread it out on a baking

mixture now spread it out on a baking tray lined with parchment paper top this

tray lined with parchment paper top this

tray lined with parchment paper top this in the oven at 180 Celsius of 360

in the oven at 180 Celsius of 360

in the oven at 180 Celsius of 360 Fahrenheit for about eight to ten

Fahrenheit for about eight to ten

Fahrenheit for about eight to ten minutes at the end it should be nicely

minutes at the end it should be nicely

minutes at the end it should be nicely set and springy place the sponge upside

set and springy place the sponge upside

set and springy place the sponge upside down onto a new sheet of parchment paper

down onto a new sheet of parchment paper

down onto a new sheet of parchment paper remove the underside very carefully

remove the underside very carefully

remove the underside very carefully spread with the cheese mix and sprinkle

spread with the cheese mix and sprinkle

spread with the cheese mix and sprinkle with 2/3 of the nuts and seeds add the

with 2/3 of the nuts and seeds add the

with 2/3 of the nuts and seeds add the spinach and flatten everything gently

spinach and flatten everything gently

spinach and flatten everything gently roll it up along the long side serving

roll it up along the long side serving

roll it up along the long side serving six slices with a fresh green salad on

six slices with a fresh green salad on

six slices with a fresh green salad on the side scatter with the rest of nuts

the side scatter with the rest of nuts

the side scatter with the rest of nuts first the sponges taste is soft and rich

first the sponges taste is soft and rich

first the sponges taste is soft and rich then there’s a nice freshness coming

then there’s a nice freshness coming

then there’s a nice freshness coming from the fillings and finally the nuts

from the fillings and finally the nuts

from the fillings and finally the nuts and the seeds are bringing a good crunch

and the seeds are bringing a good crunch

and the seeds are bringing a good crunch so guys that’s it I really hope you

so guys that’s it I really hope you

so guys that’s it I really hope you enjoyed this recipe and if you did give

enjoyed this recipe and if you did give

enjoyed this recipe and if you did give it a like share it on your social media

it a like share it on your social media

it a like share it on your social media comment it down below and of course

comment it down below and of course

comment it down below and of course subscribe to foodtube in to my own

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channel for many more delicious recipes

channel for many more delicious recipes bye bye