squash, stilton & walnut

squash, stilton  & walnut

snacks and sides | makes 20 mini rolls

1. Preheat the oven to 200C/gas 6. Place butternut squash (cut lengthways, deseeded) on a roasting tray, drizzle with olive oil and scatter over the chilli flakes and thyme leaves. Roast for 45 minutes, or until soft.
2. Allow to cool a bit, then spoon out the flesh and discard the skin. Mix in a bowl with the crumbled stilton, chopped walnuts and breadcrumbs, then set aside to cool.
3. Roll out the puff pastry to 60cm x 18cm, then cut into 2 long thin strips. Lay half the squash mix down the centre of each strip and brush the long edges with beaten egg, fold over lengthways and press together to seal. Turn the rolls so the join is underneath.
4. Cut into 5cm pieces and place on baking sheets lined with parchment. Brush the tops with beaten egg, sprinkle with sesame seeds and bake for 35 minutes, till puffed up and golden.

Per serving 167 cals, 10.8g fat (4.5g saturated), 4.1g protein, 12.9g carbs, 0.8g sugars


Recipe Laura Fyfe
Photo Jan Baldwin

from Issue 34


butternut squash
1 tbsp olive oil
1tbsp chilli flakes
4 thyme sprigs, leaves removed
100g stilton, crumbled
50g chopped walnuts
50g breadcrumbs
500g puff pastry
1 egg, beaten for eggwash
sesame seeds, for decoration

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