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Butternut squash roll

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Author: Helen Kingscott, Posted: Monday, 17th December 2018, 09:00

Butternut squash roll Butternut squash roll

If you’re looking for a vegetarian alternative to a sausage roll, this vegetable and herb-packed recipe is ideal.


500g fresh butternut squash, peeled, deseeded and diced; 10ml olive oil; 5g fresh thyme leaves; 1 small red onion, peeled and finely chopped; 1 clove of garlic, finely chopped or use lazy garlic; 400g tin of butter beans, rinsed and drained; 50g baby spinach, finely chopped; 10g fresh coriander, finely chopped; 10ml soy sauce; salt and pepper; 320g ready rolled puff pastry; 1 egg, beaten.


1 Pre-heat the oven to 200°C (180°C fan/gas mark 6).

2 Put the diced butternut squash onto a baking tray, coat with half the oil and all the fresh thyme and roast for 20-30 minutes.

3 Warm a pan over a medium heat and add the remaining oil. Once hot, add the red onion and garlic and gently fry until soft.

4 Put this in a food processor with the roasted butternut squash and thyme leaves. Add the butter beans, spinach, coriander, soy sauce, salt and pepper. Pulse the mixture until combined – you need to leave it chunky, not a paste. Set aside and cool.

5 Unroll the pastry but keep it on its parchment paper. Measure and cut the first piece to 10cm wide and however long the pastry is. The second piece needs to be 14cm wide – this will be the top of the roll. Put a piece of parchment paper onto a baking tray, then lay the 10cm wide piece of pastry on it.

6 Spoon the cooled butternut squash mix down the centre, brush the pastry edges with the beaten egg and then pop the top section of pastry on top. Using your fingers, firmly press the edges together then trim with a sharp knife.

7 Brush the pastry with the remaining beaten egg and score the top with 3 or 4 slits to allow the steam to escape whilst cooking.

8 Bake for 25 minutes, remove from the oven, turn it over and continue to cook for another 10 minutes to ensure the bottom is crisp and cooked through.

9 Remove from the oven, let it cool slightly then cut into slices. I think it is best served warm whilst the pastry is still crisp, but it is still tasty cold for a buffet or having leftovers for lunch.

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