Butternut-squash-harissa-rolls

Harissa butternut squash rolls

A veggie delight with tender spiced squash and nutty chickpeas wrapped in flaky pastry

By , 23 September 2019

(18 votes)

Harissa butternut squash rolls
  • Cook: 1 Hour 30 Mins
    plus cooling

  • Serves: 8

Nutritional Info
Each 151g serving contains
  • Energy

    1152KJ

    275KCAL

    14%
  • Fat

    10.5g

    med

    15%
  • Saturates

    4.2g

    med

    21%
  • Sugars

    8.1g

    med

    9%
  • Salt

    0.47g

    med

    8%
of your reference intake.
Typical energy values per 100g: 715kJ/171kcal.
Ingredients
  • 400g Frozen for Freshness Butternut Squash Chunks
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 1tsp rapeseed oil
  • 210g tin chickpeas in water, drained and rinsed
  • 1tbsp harissa paste
  • Handful spinach
  • Juice ½ lemon
  • 375g pack Asda Ready Rolled Light Puff Pastry
  • 1 medium egg, beaten
  • 1tsp poppy seeds
  • 100g sweetcorn relish
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Cook the butternut squash in a pan of boiling water for 10-12 mins until tender. Drain well.

  • Fry the onion and garlic in the oil on a low heat for 6-8 mins until soft. Add the squash, chickpeas, harissa and spinach; cook for 2 mins or until the spinach wilts.

  • Mash into a rough paste. Stir in the lemon juice, season with black pepper and allow to cool.

  • Unroll the pastry and cut into 8 rectangles. Spoon a thick line of filling down one long edge of each. Brush the other long edge with beaten egg, roll up and put on the tray, join-side down.

  • Brush the remaining egg over the tops of the rolls, sprinkle with the poppy seeds and bake for 40-45 mins until golden. Enjoy warm, or cool on a wire rack. Serve with the sweetcorn relish.