Harissa butternut squash rolls
- 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
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.