Butternut squash and spinach rolls
- 1 small butternut squash, peeled, deseeded and cut into chunks
- 2tsp vegetable oil
- 200g frozen spinach
- ½tsp dried chilli flakes
- 50g Smart Price Mature Cheddar Cheese, grated
- 375g pack Asda Ready Rolled Light Puff Pastry
- 1 egg, beaten
Preheat the oven to 200C/180C Fan/Gas 6. Toss the squash in the oil. Put on a baking tray and cook for 35 mins until tender.
Meanwhile, put the spinach in a frying pan with 2tbsp water. Cook over a medium heat, turning often, to thaw. Transfer to a sieve and press out any excess liquid with the back of a spoon.
When cooked, tip the squash into a bowl and mash. Add the spinach, chilli flakes and cheese, then season with black pepper. Stir well and allow to cool.
Roll the squash mixture into 2 x 26cm ‘sausages’. Halve the pastry lengthways and brush with egg. Put 1 ‘sausage’ on 1 piece of pastry and roll the pastry over to enclose with a 2cm overlap. Trim off excess pastry. Repeat with the other ‘sausage’.
Cut into 12 ‘rolls’ and space evenly on a baking tray. Make 2 cuts in the top of each ‘roll’ and brush them with egg.
Cook for 30-35 mins until crisp and golden brown. Cool on a wire rack.