This week we created a savory roulade made from Lebanese-spiced butternut squash, then filled with massaged kale and French Herb Cashew Cheese. But if you have a sweet tooth and want a twist (only slightly) on the traditional pumpkin roll dessert, then the recipe below is a great way to have the same flavors while also using a butternut squash from your CSA share.
Here's the twist: cream cheese frosting is out, and The Green House Cafe Market's Artisan Cinnamon Raisin Cashew Cheese is in! If you have not met Barbara Woody and Jerri Lane Price at one of the local farmer's markets then scoot on down and say hi. In addition to the nutritional benefits, their fermented nut cheeses really make these roulades burst with flavor.
Butternut Roulade with Cinnamon Raisin Nut Cheese Frosting
This recipe is "southern-sweet" as it's written, which is in keeping with the popular pumpkin roll dessert. However if you have a more "European-sweet" palate, then reduce the sugar in the batter to 1/4 cup, and 2 Tbs for the egg whites. And for the filling: mix small amounts of powdered sugar and brandy into the cashew cheese until it is sweet enough for your taste, and soft enough to spread.
Ingredients:
2/3 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking powder
4 egg yolks
1/2 tsp salt
1 tsp vanilla
1/3 cup sugar
1 cup butternut squash puree
4 egg whites
1/4 cup sugar
8 oz cinnamon raisin cashew cheese
1 lb 10-x powdered sugar, plus extra for dusting
Brandy (up to 2 oz)
Method:
Preheat oven to 375 degrees.
Peel the butternut squash and remove seeds. Chop into 1-inch cubes and place in a glass baking dish. Drizzle with some oil, then season with a little kosher salt, a generous sprinkle of cinnamon and cloves, then bake for about 45 minutes, or until the squash is soft and beginning to brown on the edges. Remove from the oven and puree until smooth. You can do this step ahead of time and refrigerate or freeze. Make sure the squash is thawed completely before using in this recipe.
Grease (with oil, shortening, or butter) a large piece of parchment paper that will cover the bottom and sides of a 10 inch x 15 inch jelly roll pan. Lay the prepared parchment inside the jelly roll pan, and press into the corners to shape the parchment inside the pan.
Combine the flour, cinnamon, cloves, and baking powder in a small bowl and set aside.
In a large mixing bowl or stand mixer: beat the egg yolks, salt, and vanilla for 5 minutes on medium speed. Add 1/3 cup of sugar slowly while continuing to mix. The yolk mixture should turn lemon colored and have a light texture. Add the Butternut squash puree and mix until combined, followed by slowly adding the flour mixture until smooth.
In a separate bowl with clean, oil-free utensils, whisk the egg whites with a hand mixer until it begins to turn to a fine white foam but is still quite loose. Sprinkle in 1/4 cup of sugar slowly while continuing to beat the whites until soft peaks form. Do not mix until dry as this can cause the cake to crack when rolled.
Gently fold the whites into the batter, then pour into the prepared jelly roll pan. Smooth with a spatula until the batter is evenly distributed.
Place in the center of the preheated oven and set the timer for 12 minutes. When the cake is cooked it will pull away from the edges of the parchment and be springy to the touch. Do not over cook the cake or it will split when rolled.
Remove from the oven and cover the cake with a cotton tea towel (not terrycloth). Then place a large board or tray that is larger than the 10 x 15-inch baking sheet on top of the tea towel. Using oven mits, clasp the board and baking sheet together and flip the cake upside down to invert it onto the cloth-covered board. Remove the parchment paper and fold one edge of the tea towel over the edge of the cake, then begin to gently roll the cake and towel together. Doing this while the cake is hot out of the oven will help it to shape into a spiral. Let cool. Tip: If you want more small slices, roll the long side of the cake. If you want fewer large slices, roll the short side.
Meanwhile, make the frosting by gently combining the Cinnamon Raisin Cashew Cheese with the powdered sugar and brandy. Add sugar and brandy a little at a time, tasting for sweetness and checking for a soft, spreadable texture. If the icing is over-mixed it will turn to a fudge-like consistency (which tastes really nice if you want fudge, but is not great for spreading on a roll cake).
When the cake is cooled, gently unroll. Spread the icing over the cake, then roll again and let rest on the seam. Dust with powdered sugar and garnish with chopped pecans.
Savory Butternut Roulade with French Herb Cashew Cheese and Kale
Ingredients:
2 small butternut squash, or 1 large (about 3 lbs)
1/2 cup all purpose flour
1 tsp baking powder
4 eggs, separated
1/4 cup chopped onion
4 cloves of fresh garlic
olive oil
juice from one lemon
Lebanese spice blend or a mixture of mint, cumin, coriander seed, chiles, cinnamon, onion, garlic, black pepper, and cardamom
kosher or sea salt to taste
1 Tbs honey (optional)
1 bunch of kale
8 oz French Herb Cashew Cheese
Sauce:
1/2 cup fresh mint leaves
1/4 cup almond milk
2 oz French Herb Cashew Cheese
Method:
Preheat oven to 375 degrees.
Remove stems from the kale, wash the leaves and spin or pat dry with a cloth. Chop finely, then place in a bowl with a little salt and some olive oil. Massage until the kale turns bright green. Set aside.
Grease (with oil, shortening, or butter) a large piece of parchment paper that will cover the bottom and sides of a 10 inch x 15 inch jelly roll pan. Lay the prepared parchment inside the jelly roll pan, and press into the corners to shape the parchment inside the pan.
Combine the flour and baking powder in a small bowl and set aside.
Peel the butternut squash and remove seeds. Chop into 1-inch cubes and place in a glass baking dish. Drizzle with some oil, then season with a little kosher salt, and the Lebanese spices. Then bake for about 45 minutes, or until the squash is soft and beginning to brown on the edges. Remove from the oven and place in a blender or food processor with the chopped onion, garlic, lemon juice, and honey. Puree until smooth, or leave a little texture if so desired. Season to taste. Place the puree mixture in a stand mixer or a large bowl. Mix in the egg yolks until combined, then slowly add the flour until combined evenly.
In a separate bowl with clean, oil-free utensils, whisk the egg whites with a hand mixer until soft peaks form. Do not mix until dry as this can cause the cake to crack when rolled.
Gently fold the whites into the batter, then pour into the prepared jelly roll pan. Smooth with a spatula until the batter is evenly distributed.
Place in the center of the preheated oven and set the timer for 12 minutes. When the cake is cooked it will pull away from the edges of the parchment and be springy to the touch. Do not over cook the cake or it will split when rolled.
Remove from the oven and cover the cake with a cotton tea towel (not terrycloth). Then place a large board or tray that is larger than the 10 x 15-inch baking sheet on top of the tea towel. Using oven mits, clasp the board and baking sheet together and flip the cake upside down to invert it onto the cloth-covered board. Remove the parchment paper and fold one edge of the tea towel over the edge of the cake, then begin to gently roll the cake and towel together. Doing this while the cake is hot out of the oven will help it to shape into a spiral. Let cool. Tip: If you want more small slices, roll the long side of the cake. If you want fewer large slices, roll the short side.
When the cake is cooled, gently unroll and spread the French Herb Cashew Cheese over the surface of the cake, then a layer of massaged kale. Carefully roll again and tuck the towel around the outside to hold in place until ready to serve
Prepare the sauce: Puree the mint, 2 oz French Herb Cashew Cheese, and milk until smooth. Slice the roulade and drizzle each serving with a little mint sauce.