Squash, rosemary and pine nut rolls

Name: Squash, rosemary and pine nut rolls
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 2 g Seasonal Squash, peeled and deseeded; 2 tbsp olive oil; 2 tbsp rosemary, finely chopped; 1 bunch/es salad onions, sliced; 4 tbsp toasted pine nuts; 6 marinated sun-drenched tomatoes, finely chopped; 150 g goat's cheese log, crumbled; Plain flour, for dusting; 320 g all-butter puff pastry sheet; 1 egg, lightly beaten; Nigella seeds, for sprinkling

Food writer Silvana Franco's pastry rolls are perfect for picnics, party canapés or just a lunchtime treat. The cripsy puff pastry simply melts away into a soft and fluffy squash centre, filled with notes of goat's cheese, sharp salad onion and buttery pine nuts. Follow Silvana on Instagram.

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Vegetarian

Serves12
CourseSnack
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2g Seasonal Squash, peeled and deseeded
2 tbsp olive oil
2 tbsp rosemary, finely chopped
1 bunch/es salad onions, sliced
4 tbsp toasted pine nuts
6 marinated sun-drenched tomatoes, finely chopped
½ x 150g goat's cheese log, crumbled
Plain flour, for dusting
320g all-butter puff pastry sheet
1 egg, lightly beaten
Nigella seeds, for sprinkling

Preheat the oven to 200ºC, gas mark 6. Cut the squash flesh into 2cm cubes. On a large baking tray, toss the squash with the oil, season and spread out. Roast for 30-40 minutes until tender, then stir in the rosemary and onions and return to the oven for 5 minutes more. Scatter the pine nuts on a smaller baking tray, cook in the oven for 5-10 minutes until golden. Cool.
Tip the squash into a bowl and crush to a coarse purée using a potato masher. Stir in the pine nuts, sundrenched tomatoes and goat’s cheese.
Raise the oven temperature to 220ºC, gas mark 7. On a lightly floured surface, open out the pastry and halve lengthways. Divide the squash mix down the length of each half and brush egg down one side. Roll from the other side and seal. Seam-side down, cut each roll into 6 using a serrated knife. Transfer to a parchment-lined baking sheet, brush with egg, sprinkle over the seeds and bake for 20-25 minutes, until puffed and golden. Serve warm.

Typical values per serving when made using specific products in recipe