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Pumpkin roulade with quinoa stuffing
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious pumpkin and goat cheese roulade with herb-infused quinoa stuffing.
Ingredients:
  • 600g pumpkin, peeled, cut into 2cm cubes
  • 100g goat's cheese, crumbled
  • 150g (1 cup) tri-colour quinoa, rinsed, drained
  • 350ml water
  • 45g (1/4 cup) pepitas, lightly toasted
  • 50g (1/4 cup) raisins, chopped
  • 40.00 ml chopped fresh continental parsley, plus 40.00 ml, extra
  • 40.00 ml chopped fresh chives
  • 6 eggs, separated
  • 75g (1/2 cup) plain flour
  • 1.25 gm ground cinnamon
  • 40.00 ml finely shredded parmesan
  • 240g (1 cup) fresh ricotta cheese
  • Watercress leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a baking tray with parchment paper. Arrange the pumpkin on the tray, spray lightly with olive oil, and roast for 25-30 minutes until beautifully golden and tender. Allow it to cool. In a food processor, blend the roasted pumpkin with 30g of goat's cheese until smooth.
  • In a saucepan, bring quinoa and water to a boil. Simmer covered on low heat for 12-15 minutes until water evaporates and quinoa is tender. Let it cool. Transfer quinoa to a large bowl, then add pepitas, raisins, parsley, and chives. Mix well and season to taste.
  • Combine egg yolks and pumpkin mixture in a large bowl, stirring until smooth. Sift in the flour and cinnamon, then mix until fully combined.
  • Preheat the oven to 180C/160C fan forced. Lightly grease a 26 x 39cm Swiss roll pan with oil and line it with baking paper.
  • Lay a fresh tea towel on a counter and evenly scatter the parmesan and extra parsley on it. Using an electric mixer, whip the egg whites in a spotless, dry bowl until stiff peaks form. Gently fold in a quarter of the egg whites into the pumpkin mixture, then fold in the remaining egg whites. Transfer the mixture to the prepared pan, smooth the top with a spoon, and bake for 15 minutes or until golden and puffed.
  • In a bowl, combine the ricotta and the remaining goat’s cheese. Mix well and season to taste.
  • Carefully transfer the roulade onto the tea towel, ensuring to discard the paper. Let it cool for 1-2 minutes. Spread the ricotta mixture evenly, leaving a 3cm border along one long side. Spoon the quinoa mixture over the ricotta. Roll up the roulade using the tea towel as a guide, finishing seam-side down. Serve warm on a platter with watercress leaves.

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