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    Butternut squash feta puffs

    by Chetna Makan

    • Preparation time: 30 minutes + cooling
    • Cooking time: 1 hour 5 minutes

    Makes: 8


    ½ golden butternut squash (roughly 500g), peeled and cut into 1cm pieces
    4 cloves garlic, roughly chopped
    1 small red onion, roughly chopped
    ¼ tsp chilli flakes
    1 tbsp rapeseed oil
    8 sage leaves, finely chopped
    30g sunfower seeds
    100g feta cheese, crumbled
    4 tbsp crème fraîche
    500g puff pastry block
    1 egg, beaten


    1 Preheat the oven to 200ºC, gas mark 6. Put the butternut squash, garlic and onion in a bowl with ½ the chilli fakes and season. Add the oil and mix well until everything is well coated. Transfer to a baking tray and roast for 30 minutes.

    2 Once the squash is soft and cooked, transfer to a bowl and allow to cool. Once cool, add the sage, sunfower seeds, feta and remaining chilli fakes. Fold the crème fraîche through the mixture and season.

    3 On a foured work surface, roll out the pastry block into a large rectangle, roughly 1cm thick, and cut it into 8 rectangles. Divide the squash flling between the 8 pieces of pastry along one side of the rectangle, leaving a 1cm border. Brush each border with a little egg, fold the pastry over and press with a fork to seal. Cut a couple of slits in the top of each puff and put them on a parchment-lined baking tray. Brush all over with the egg. Bake the puffs for 30-35 minutes, until crisp and golden. Serve them warm with a spicy chutney, such as tomato. 

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