Squash, rosemary and pine nut rolls

  • Preparation time: 20 minutes
  • Cooking time: 1 hour 10 minutes
  • Total time: 1 hour 30 minutes

Makes: 12


700g squash or pumpkin flesh, cut into 2cm cubes
2 tbsp olive oil
2 tbsp finely chopped rosemary leaves
bunch salad onions, sliced
4 tbsp toasted pine nuts
6 chilled Waitrose Intense & Tender sun-dried tomatoes, finely chopped
75g goats’ cheese, crumbled
plain flour, for dusting
320g all butter puff pastry sheet
1 egg, lightly beaten
nigella seeds, for sprinklin


1. Preheat the oven to 200˚C, gas mark 6. On a large baking tray, toss the squash or pumpkin with the oil, season and spread out. Roast for 40 minutes until tender, then stir in the rosemary and salad onion, and return to the oven for another 5 minutes. Tip into a bowl and, using a potato masher, crush to a coarse purée. Stir in the pine nuts, sun-dried tomatoes and goats’ cheese.

2. Raise the oven temperature to 220˚C, gas mark 7. On a lightly floured surface, open out the pastry and halve lengthways. Divide the squash mixture down the length of each strip. Brush with egg down one side; from the other side, roll and seal. With the rolls seam-side down, cut each into 6 using a sharp, serrated knife. Transfer to a parchment-lined baking sheet, brush with more egg, sprinkle over the seeds and bake for 20-25 minutes, until puffed and golden. Serve warm. SF