Butternut squash roulade
- 250g butternut squash, cut into chunks
- 3 large eggs, beaten
- 125g golden caster sugar
- 1tsp vanilla extract
- ½tsp ground nutmeg
- 100g plain flour
- ½tsp baking powder
- ½tsp bicarbonate of soda
- 50g pecans, chopped
- 15g icing sugar, plus extra to dust
- 250g light mascarpone cheese, stirred to soften
Preheat the oven to 200C/180C Fan/Gas 6.
Put the squash into a roasting tin and cover with foil. Bake for 45 mins or until soft. Set aside to cool to room temperature.
Reduce the oven to 180C/160C Fan/Gas 4. Grease and line a 30cm x 25cm Swiss roll tin or deep baking tray.
Put the squash into a bowl and purée with a handheld blender until smooth. Stir in ½tsp of the vanilla and the nutmeg.
Using an electric mixer, whisk together the eggs and 75g of the caster sugar for 5 mins or until pale and fluffy.
Fold in the egg mixture, then the flour, baking powder and bicarbonate of soda. Pour into the tin and bake for 15-18 mins.
Lay a clean tea towel flat and dust with icing sugar. When the cake is done, turn out onto the tea towel. Peel away the baking paper and roll up (with the tea towel inside) from one of the short edges. Allow to cool.
To make the brittle, dry-fry the pecans over a medium heat for 3-4 mins to toast. Tip onto a baking tray lined with baking paper. Put the remaining caster sugar in a pan with 1tbsp water and heat gently until dissolved. Increase the heat and simmer until it turns deep golden – do not stir. Pour over the nuts and leave to harden. Smash into pieces.
Stir the icing sugar and remaining vanilla into the cheese. Beat until smooth. Stir in half of the brittle.
Gently unroll the cake and remove the tea towel. Spread evenly with the filling and re-roll. Top with the remaining brittle and dust with icing sugar.