Savory Butternut Squash and Goat Cheese Bûche

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Blend the butternut squash until smooth and creamy, then mix in the olive oil to create a soft cake batter base.
   ▶ ≈0:56
2. 2
   Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form.
   ▶ ≈1:28
3. 3
   Combine the egg yolks with the squash purée, then add flour, baking powder, and grated Parmesan, mixing well.
   ▶ ≈1:43
4. 4
   Gently fold the beaten egg whites into the batter in portions using a spatula, being careful not to deflate the foam.
   ▶ ≈2:06
5. 5
   Spread the batter evenly on a 20×30 cm baking sheet and bake at 180°C for 10–12 minutes until lightly golden.
   ▶ ≈2:26
6. 6
   Once baked, cover the cake with a damp cloth to cool while preparing the cheese filling.
   ▶ ≈2:47
7. 7
   In a bowl, mash together the fresh goat cheese and cream cheese with a fork until smooth. Add chopped chives, parsley, grated garlic, and crushed walnuts, then season with salt and pepper.
   ▶ ≈3:00
8. 8
   Spread the cheese filling evenly over the cooled cake, leaving a border, then roll tightly into a log.
   ▶ ≈4:00
9. 9
   Apply a thin layer of cream cheese to the outside of the roll, then gently roll it in crushed roasted hazelnuts to coat evenly.
   ▶ ≈4:26
10. 10
    Garnish with fresh herbs and chill before serving whole on a platter or sliced on individual plates.
    ▶ ≈4:57