Squash-and-spinach-rolls

Butternut squash and spinach rolls

These little meat-free savouries are just as tasty as classic sausage rolls

By , 24 July 2018

(9 votes)

Butternut squash and spinach rolls
  • Cook: 2 Hours 10 Mins
    plus cooling

  • Serves: 12

  • Price: 22p per serving

Nutritional Info
Each 114g serving contains
  • Energy

    758KJ

    181KCAL

    9%
  • Fat

    8.2g

    med

    12%
  • Saturates

    3.6g

    med

    18%
  • Sugars

    3.1g

    low

    3%
  • Salt

    0.29g

    low

    5%
of your reference intake.
Typical energy values per 100g: 665kJ/159kcal.
Ingredients
  • 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
Method
  • 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.