6 portions
1 kg butternut pumpkin (any pumpkin will do)
olive oil
1 pinch of chilli flakes
2 cloves of garlic
60 g whole peeled almonds
1 teaspoon fennel seeds
6 large free-range eggs
80 g Parmesan cheese
60 g plain flour
5 pinches of grated nutmeg
300 g silver beet
100 g crumbly goat’s cheese
150 g ricotta cheese
1 lemon
1 tbsp butter
20 sage leaves
Preheat the oven to 190°C. Line a baking tray (22cm x 32cm) with baking paper.
Quarter the butternut pumpkin, scoop out the seeds, chop into 3 cm wedges. Place into a large roasting tray with the bashed garlic cloves, a splash of olive oil, the chili flakes and a small pinch of salt and pepper.
Roast in the hot oven for 45 minutes to 1 hour, or until tender.
Place a frying pan over a medium heat, then add the almonds, fennel seeds and a pinch of salt. Cook for 3 to 4 minutes until golden, be careful not to burn them, then bash well in a pestle and mortar.
Take the pumpkin out of the oven, scoop the flesh into a food processor and discard the skin. Squeeze the garlic cloves from their skins, add to the processor, then whiz to a smooth paste.
Separate the egg yolks from the whites. Add yolks, grated Parmesan, flour, nutmeg and a pinch of salt and pepper to the pumpkin paste and combine.
Whisk the egg whites to soft peaks in a separate bowl then carefully fold into the mixture. Transfer to the lined tray, spread out evenly. Bake for 14 to 15 minutes, or until set and springy.
Meanwhile, heat a splash of olive oil in a large pan over a medium heat, then add the silverbeet and cook for around 2 minutes until wilted. Leave to cool, squeeze out the excess moisture, then finely chop.
Turn the baked roulade onto a large piece of baking paper. Carefully peel away and discard the top layer of baking paper.
Crumble the goat’s cheese into a bowl, then add the ricotta, lemon zest and juice, mix and season to taste with sea salt and black pepper.
Spread the cheese mixture over the sponge, leaving a rough 2cm gap along one of the long edges. Scatter over the spinach and one-third of the almonds.
Starting at the long edge with no filling, carefully roll up the sponge, using the baking paper to help you.
Crisp up the sage leaves in butter and scatter over the roulade together with the remaining nuts, then carve into thick slices and serve straight away with a fresh green salad.