Vegan maple and butternut squash roulade
- 300g Frozen for Freshness Butternut Squash Chunks
- 2 parsnips,1finely chopped and 1 cut into strips with a veg peeler
- 2tbsp rapeseed oil
- ½tsp smoked paprika
- 60g pecans, chopped
- 40g dried cranberries
- 375g pack Asda Ready Rolled Light Puff Pastry
- 225g Asda Free From Garlic & Herb Soft Cheese Alternative
- 1tbsp almond milk
- 70g Asda Chopped Mixed Nuts
- 3tbsp maple syrup
- Steamed Savoy cabbage, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Put the frozen butternut squash and the chopped parsnip on a large baking tray. Drizzle with ½ the oil, sprinkle with the paprika and season with black pepper. Roast for 30 mins or until tender, stirring halfway through.
Meanwhile, toss the parsnip strips and the remaining oil together on a baking tray. Cook for 10 mins until golden, then set aside. The strips will crisp up as they cool.
Tip the squash and parsnips into a large bowl. Stir through the pecans and cranberries.
Unroll the puff pastry onto a lined baking tray. Spread with the soft cheese alternative, then pile the veg mixture on top, along the length of the pastry rectangle, closer to one long edge than the other.
Fold the pastry over the veg for the roulade shape, then place on the tray, join-side down. Brush with the almond milk, to glaze.
Bake for 35-40 mins, until golden and risen.
Dry-fry the mixed nuts on medium to toast. Add the maple syrup; cook until thick and bubbling. Pour onto a lined baking tray and allow to set. Break into small pieces.
Transfer the roulade to a platter. Sprinkle with the candied nuts and parsnip crisps. Serve with the steamed cabbage.