BUTTERNUT SQUASH: First, you need to roast the squash. Cut the squash into 3/4-inch/1.5-2 cm cubes, mix with olive oil, chopped rosemary, season to taste with salt and pepper, spread evenly on a baking tray. Bake for about 15 minutes at 425°F/220°C/Gas Mark7, no fan (if you have a convection oven, reduce the temperature by about 20 degreeor until the squash is soft (a fork inserted into squash comes out easily). When the squash is ready, measure out the needed amount and mash it slightly with a fork (only slightly, do not mash it into a puree).

MUSHROOMS: Cut mushrooms into slices, dice the onion, finely chop the garlic. Heat a tablespoon of oil in a large frying pan over high heat, then add the mushrooms. Cook for 2 minutes without stirring (or until the mushrooms are browned at the bottom), then reduce the heat to medium and add the onions. Cook, stirring, for about 4 minutes, until the mushrooms are soft, then add the garlic and cook for another minute. Transfer the content of the pan to a chopping board and roughly chop the mushrooms (it does not have to be very fine).

We need to obtain a thin, rectangular piece of meat from the turkey breast. If you've purchased whole turkey breast, you need to remove the bone, the skin and the tenderloin (leave the tenderloin if it's small and well attached to the rest of the breast). It's best to buy a piece of turkey breast that is more square-shaped than triangular (only if you can choose, both types will work). Place the turkey breast on a large chopping board, skin-side down (but skin needs to be removed prior to this step). Now butterfly the turkey breast: you need to cut parallel to the chopping board, cut along the length of the breast, but not all the way through, then open the breast like a book. At this point, you can repeat that on the left and right side of the meat if it's too thick to pound. I found out that rather flat and smaller turkey breasts allow that you butterfly them only once, but bigger pieces of meat require double butterflying (you can also butterfly the meat only once and just pound it a little more). When you're ready with cutting the meat, place a thick plastic foil or baking paper over the meat (to avoid tearing the meaand pound it with a meat mallet to an even thickness of 1/2-3/4-inch / 1,5 cm. The meat should be more rectangular than square, but it should not be a long rectangle. All shapes will work but bear in mind that a square-shaped piece of meat will make thicker (talleroulade which needs to be baked longer.

Season the meat generously with salt and pepper on both sides.

Spread the filling (roasted squash, then the mushrooms and cranberrieover the prepared meat, leaving about 1-inch/2 cm border (the stuffing won't fall out of the roll when it's being rolled up). Spread the filling on this side of the meat that was being pounded.

Roll up the roulade along the long side, wrap in Parma ham slices and tie it with a piece of butcher's twine.

Remove the turkey roll from the fridge 1 hour before you plan on baking it.

Meanwhile, make the gravy.

Pour the broth into the baking dish. Whisk thoroughly, scraping off all the brown bits on the bottom of the dish until combined.

In a small pot, melt the butter, then add the sifted flour and whisk until combined and bubbling. Add in the pan drippings mixed with the broth. Cook, stirring for a couple of minutes until the sauce thickens. Strain the sauce through a strainer to make it perfectly smooth. Season to taste with salt, pepper and Worcestershire sauce.

Cut the roulade into slices. Serve with the gravy and mashed potatoes.

Enjoy!