Waitrose and Partners
Squash, rosemary and pine nut rolls

Squash, rosemary and pine nut rolls

These pastry rolls are perfect for summer picnics, Christmas canapes or even just a lunchtime treat. The cripsy puff pastry simply melts away into a soft and fluffy squash centre, filled with notes of goats cheese, sharp spring onion and buttery pine nuts. 

5 out of 5 stars(4) Rate this recipe
  • Serves12
  • CourseCanape
  • Prepare20 mins
  • Cook1 hr 10 mins
  • Total time1 hr 30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 700g squash or pumpkin flesh, cut into 2cm cubes
  • 2 tbsp olive oil
  • 2 tbsp finely chopped rosemary leaves
  • 1 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 sprinkling


  1. Preheat the oven to 200 degrees 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 degrees 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.


Typical values per serving when made using specific products in recipe


991kJ/ 238kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars4 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars