Festive squash jalousie

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• Cooking Babe

  16 December 2010

  Cooking Babe rated and commented on this recipe

  

  This is most definitely a five star vegetarian meal. It would make a wonderful veggie alternative Christmas dinner. The mascarpone and chestnuts give it a touch of luxury and the rosemary and nutmeg make the dish (in my husbands words) sing. I followed this recipe exactly and I do not think that I would make any changes - it is just delicious. I served small carrots and roasted honey parsnips with this dish.

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• e_rowland99

  19 December 2010

  e_rowland99 commented on this recipe

  Is this freezable? Just wondering because I would love to have this as my veggie Christmas lunch centrepiece, but I really need something that can be made ahead ideally...

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• Zoe7284

  20 December 2010

  Zoe7284 commented on this recipe

  This looks great! If I am not able to find the cooked chesnuts, would roasting some 9or cookingthem otherwise) work? Or is there an alternative anyone could suggest....

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• SavedRecipes

  20 December 2010

  SavedRecipes rated and commented on this recipe

  

  I had high expectations for this receipe and did a trial run in the hope that it would hit the spot for a vegetarian christmas main course - for my taste though it was way too sweet. Not too sure how to temper that. Very easy to make though and it looked just as the picture did!

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• Emily

  21 December 2010

  Emily commented on this recipe

  Hello, thanks for your comments. You can freeze the jalousie once it's cooked and cooled, then defrost and reheat for about half an hour until warmed through. You might need to cover it with some foil so it doesn't brown too much. You can use roasted chestnuts, or substitute with another nut like pecans or walnuts (though only use a handful). If you want a deeper, more savoury taste you could try adding a few soaked porcini mushrooms, or use some cooked potato in place of some of the squash to make it less sweet.

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• Emma

  26 December 2010

  Emma rated and commented on this recipe

  

  This was delicious! I didn't add the mushroom (yuk!) and not as much garlic but it was still really lovely. I have got 2 slices waiting for me in the freezer and the only reason they haven't been eaten already is because I 'need' to make another one to use up the rest of the chestnuts ;0)

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• Emmy-Lou

  26 December 2010

  Emmy-Lou rated and commented on this recipe

  

  Made this for my Christmas dinner - everyone else had turkey. Forgot to buy marscapne (!) so made up a mix of light cream cheese, ricotta and creme fraiche. It was really yummy. Haalved all other ingredients, but still have 3 slices left in the freezer and look forward to having them soon.

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• Karen

  28 December 2010

  Karen commented on this recipe

  We had this for our Christmas dinner too, and thought it was absolutely delicious. Served it with roast potatoes, cranberry sauce, and a veggie gravy. The rosemary gives it a lovely flavour and it's really moist. I did double quantities, to make two jalousies, but somehow ended up with enough filling to make a third, smaller, one too. No problem, it's in the freezer now and will be enjoyed at a later date! This really is a great vegetarian centrepiece, straightforward to make but a bit out of the ordinary, and with a great Christmassy taste.

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• Karen

  28 December 2010

  Karen rated and commented on this recipe

  

  Forgot to rate it!

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• mrshwc

  14 January 2011

  mrshwc rated and commented on this recipe

  

  My husband was indifferent to this dish, but this was a hit with all the women in my household - rich, savoury and very moreish! The only downside is the prep time, which I found was closer to 45-60 minutes.

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• liz52

  16 November 2011

  liz52 rated and commented on this recipe

  

  Have just made this and it is cooking. My problen far too much filling!! Can I freeze it without pastry? Next time I will buy a small squash.

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• Grumbles

  29 November 2011

  Grumbles commented on this recipe

  I'm probably being either thick or unobservant...but can anyone tell me where the Parmesan & Mascapone come into the recipe?????

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• HughesnHutch

  04 December 2011

  HughesnHutch commented on this recipe

  Grumbles...Its in Number 2...In a large bowl, mix the chestnuts, herbs, cheese, and nutmeg. As both are the cheese....took me a while to see them!!!

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• tanyah

  16 February 2012

  tanyah rated and commented on this recipe

  

  Do not skimp on the fresh herbs as this is what lifts it. I served this to non-vegetarians who loved it, the pastry, squash and chestnuts make it a very substantial dish. Had about 50% too much filling but that all got eaten the following day. Great tip about par baking the bottom to avoid uncooked soggy pastry. You can really pile the filling high like a log before covering in the scored pastry. A superb dish, well worth the time (not at all difficult but time consuming)

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• pameelia

  23 December 2012

  pameelia rated and commented on this recipe

  

  This recipe is such an impressive and delicious vegetarian centrepiece for a special occasion. It did take more than 30 mins to prepare though, more like an hour. After reading previous comments, I used quite a small squash and a sweet potato instead of a large squash. There was still ample filling. I was also quite heavy-handed on the seasoning and fresh herbs and it was all the better for it in my opinion, I imagine it would have been oversweet and a bit bland had I used the exact quantities listed here. Absolutely delicious with these tweaks.

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• pameelia

  23 December 2012

  pameelia commented on this recipe

  This recipe is such an impressive and delicious vegetarian centrepiece for a special occasion. It did take more than 30 mins to prepare though, more like an hour. After reading previous comments, I used quite a small squash and a sweet potato instead of a large squash. There was still ample filling. I was also quite heavy-handed on the seasoning and fresh herbs and it was all the better for it in my opinion, I imagine it would have been oversweet and a bit bland had I used the exact quantities listed here. Absolutely delicious with these tweaks.

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• jutta_b

  26 December 2012

  jutta_b rated and commented on this recipe

  

  I have tried for years now to find a vegetarian recipe suitable for the Christmas dinner table - and it looks like I finally found it! Loved the recipe, but made some minor changes (mainly personal preference). - I used shortcrust pastry instead of puff pastry and didn't cut it, but decorated it with leftover pastry and used an egg&milk mix for glazing - mascarpone was sold out, so I used a mix of creme fraiche, philadelphia and single cream instead - based on previous feedback that it might be too sweet (I didn't think it was in the end), I added a pinch of cayenne pepper to give it a bit of a kick Very tasty!

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Ingredients

• 1 large butternut squash , chopped into chunks
• 4 garlic cloves , unpeeled and bashed
• sprig rosemary , leaves stripped and chopped
• few sprigs thyme , leaves stripped
• 3 tbsp olive oil
• 1 onion , chopped
• 1 large field mushroom , chopped
• 125g pack cooked chestnuts , broken into large pieces
• 2 tbsp chopped parsley
• 1 tbsp chopped sage
• 250g tub mascarpone
• 1 tbsp grated Parmesan , Pecorino or vegetarian alternative
• pinch freshly grated nutmeg
• 500g pack puff pastry
• 1 egg , beaten

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Vegetarian

Ingredients

• 1 large butternut squash , chopped into chunks
• 4 garlic cloves , unpeeled and bashed
• sprig rosemary , leaves stripped and chopped
• few sprigs thyme , leaves stripped
• 3 tbsp olive oil
• 1 onion , chopped
• 1 large field mushroom , chopped
• 125g pack cooked chestnuts , broken into large pieces
• 2 tbsp chopped parsley
• 1 tbsp chopped sage
• 250g tub mascarpone
• 1 tbsp grated Parmesan , Pecorino or vegetarian alternative
• pinch freshly grated nutmeg
• 500g pack puff pastry
• 1 egg , beaten

PER SERVING

694 kcalories, protein 10.0g, carbohydrate 50.0g, fat 52.0 g, saturated fat 25.0g, fibre 5.0g, sugar 12.0g, salt 1.04 g

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