Butternut squash and Cheddar no-sausage rolls recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Add the butternut squash chunks to a roasting tin, season with salt and pepper, then drizzle with the oil and turn to coat. Cover with foil and bake for 45 mins-1 hr or until soft.
3. Tip the squash into a sieve over a bowl to drain off the liquid and discard the liquid. Add to a clean bowl with the cheese and spices. Season well. Use a fork to gently mash the butternut squash, cheese and spices together but leave some chunks for texture.
4. Allow the butternut squash mixture to cool completely before you start making your rolls.
5. Increase the oven temperature to gas 7, 220°C, fan 200°C and line a baking tray with baking paper.
6. Unroll the puff pastry onto a floured work surface and cut in half lengthways. Divide the butternut squash filling in half and arrange down the middle of each pastry half. Brush the edges with egg and fold over the pastry. Seal with a fork, then brush with more beaten egg and sprinkle over the remaining spices and a little cheddar.
7. Cut each of your long sausage rolls into 3 (or 6 if you’re making smaller ones) and arrange on the prepared baking tray. You should end up with 6 large or 12 small total. Bake for 15-20 mins until puffed up, golden and the pastry is cooked through.

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• Please note that reference intakes are for 12 mini rolls.