Pumpkin Roulade

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A festive vegetarian Christmas recipe of stuffed butternut squash with spinach, feta and cranberries




Thaw the spinach. Preheat the oven to 200 degrees.
Cut the butternut squash in half lengthwise. Spoon out the seeds and threads. Place them cut side up on a baking sheet. Brush with oil and bake in the oven for 40 minutes until the pumpkin is al dente. Check this by pricking the flesh with a knife.
Meanwhile, place the cranberries in a bowl of warm water and let them soak. Place the thawed spinach in a sieve or colander and press out most of the moisture with a round spoon. Drain the cranberries after fifteen minutes and mix with the spinach together with some salt and pepper.
Remove the pumpkin halves from the oven. Scrape out some flesh with a spoon. Leave approx. 3 cm to the skin. Divide the spinach mixture among the cavities. Crumble over the feta and sprinkle with pine nuts. Lightly press the filling. Mash the hollowed out flesh into a puree and divide this over the layer of feta and pine nuts.
Place the 2 halves on top of each other and press lightly. Tie the halves together well with the roulade twine. Place the pumpkin roulade in the oven for another 20 minutes.
Tip: delicious with a salad, crispy potatoes and/or yogurt sauce.
pumpkin_roulade www.leukerecepten.nl

Source: Leukerecepten by leukerecepten-nl.
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