Description
A savory roulade featuring roasted butternut squash and creamy goat cheese, rolled in a delicate pastry for a sweet, tangy, and comforting dish.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 4 ounces goat cheese, softened
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 20-25 minutes until tender, then mash slightly.
- Roll out puff pastry into a rectangle. Spread softened goat cheese evenly over the pastry, leaving a 1-inch border.
- Spread mashed butternut squash over the goat cheese. Carefully roll the pastry from one long side to form a log, sealing the edge with egg wash.
- Place roulade seam-side down on a baking sheet. Brush with egg wash and bake for 25-30 minutes until golden brown.
- Let cool for 5 minutes, then slice and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.