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Butternut Squash Rolls

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Parmesan (18)      Butternut Squash (11)      Rolls (8)     


I found this recipe on leaflet at my local supermarket. The bread roll is like something I've never tasted before. Technically it is not actually bread, because it is made out of a batter; the best I can describe it as is that it has crusty surface like that of a Yorkshire pudding, but with an inside that is light and fluffy like an omelette. It is really quite delicious. Based on the brands I used, each roll is about 366 calories.

Preparation Time: 45 minutes
Cooking Time: 1 hour 8 minutes
Makes: 2 servings

Ingredients
30g light margarine
30g plain flour
300g butternut squash
45g half fat soft cheese
1 tbsp thyme
1 tsp dried parsley
3 large eggs
20g grated parmesan cheese
275ml light soya milk

Method
Pre-heat the oven to 200 ༠C/ 180 ༠C fan/475 ༠F/5 Gas.
Melt the margarine in a saucepan, then stir it in the flour.

Gradually pour in the milk, and stir on a gentle heat for about two minutes until it thickens.

Stir in the thyme and 10g of parmesan.



Separate the eggs and beat the yolks into the mixture.



Whisk the egg whites and fold into the mixture.





Pour the batter into two baking trays and cook for 30 minutes.





Chop the butternut squash and steam for 30 minutes.
Blend the squash in a food processor with the soft cheese and parsley.





Spread the filling over the centre off the rolls and roll them up.



Sprinkle the remaining parmesan over the top and grill for five minutes.

Categories
#Butternut Squash
#Rolls
#Parmesan
I like this Recipe - 5
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