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Roasted butternut, ricotta & spinach 'Wellington'

Method

  • Preheat the oven to 200°C fan forced (220°C normal).
  • Toss the pumpkin in a little oil and seasonings in a tray and cook in the oven for about 15-20 mins until reasonably tender, regularly tossing. Then crush a little with a spoon and set aside to cool.
  • When ready, heat a little oil in a wok (or large non-stick, heavy-bottomed pan) and briefly sauté the garlic with the spinach to wilt, regularly stirring. Drain well.
  • Then gently mix the pumpkin with the ricotta, parmesan, spinach and a decent amount of salt and pepper using a wooden spoon.
  • Combine the egg with milk.
  • Place one pastry sheet on a workbench and mound half of the pumpkin mixture along the centre, leaving a border and flattening it a bit. Then brush the edges with egg wash, fold in the sides and roll up. Repeat the process with the other sheet and remaining mixture.
  • Place the rolls in a lightly oiled tray, brush all over with egg wash and cook in the oven for about 15-20 mins until golden and puffed.
  • Serve with a simple green salad on the side.

Ingredients

  • ½ butternut pumpkin, cubed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 garlic clove, crushed
  • 2 handfuls of baby spinach leaves, stalks removed
  • 200 gm ricotta cheese
  • 2 tbsp freshly grated parmesan
  • 1 egg
  • ¼ cup milk
  • 2 puff pastry sheets
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm